• Issy

Creamy Lemon Bites

This is a recipe for a raw and super fresh lemon dessert. Like most raw desserts, this one is easy to prepare and tasty to eat! Try it out, you will not be disappointed!

This recipe is refined-sugar-free and made without any animal products. The secret ingredient responsible for the creaminess of the lemon filling are the raw cashew nuts. They need to be soaked in advance to help achieve a smooth creamy consistency.

Ingredients:

For the crust:

  • 100 g oat flour*

  • 50 g almond flour*

  • 50 g coconut flour*

  • 10 g raw cacao powder

  • 40 g coconut oil (soft)

  • 3 Medjool dates

For the vegan lemon cream filling:

  • 1/2 cup raw cashews

  • 100 ml full-fat coconut milk (or coconut cream)

  • 2 tbsp coconut oil (melted)

  • 3 tbsp maple syrup**

  • juice of one lemon

  • zest of 1 lemon

  • 1 tsp turmeric powder

For the topping:

  • 50 g dark chocolate

  • 1 tsp coconut oil

  • [optional] pecans


Preparation:

Pre-step:

  • Soak the cashews in warm water for at least 2 hours (best overnight).

For the crust:

  1. Using a food processor or a blender, mix all crust ingredients together. You should end up with a sticky consistency. All the ingredient should be evenly spread across the mixture.

  2. In a rectangular tin or container, press down the crust mixture.

  3. Refrigerate it until you prepare the cream filling.

For the vegan lemon cream filling:

  1. Drain the cashews of the water and place them in a blender.

  2. Add the rest of the ingredients for the vegan lemon curd and process. Keep processing until you end up with a smooth consistency.

  3. Pour the vegan lemon curd on top of the crust and refrigerate again.

  4. Allow the filling to set before proceeding with the next steps. The lemon creams sets in about 1-2 hours.

For the topping:

  1. On a double boiler, melt chocolate and coconut oil together.

  2. Pour the melted chocolate on top of the cold vegan cream and spread it well so that it covers all of the filling.

  3. Optionally, sprinkle some chopped pecans or other types of nuts.

  4. Refrigerate until the chocolate cover sets and then enjoy the freshness of these creamy bites!

Serves 18 square mini bites.


Tips:

* You can use only almond flour or only oat flour. You can even get creative and add a mixture of nuts, grounded into flour.

** Optionally, you can replace the maple syrup with honey.


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Christina (Issy)

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