Lemon Cheesecake Tartlets

Lemon Cheesecake Tartlets. A classic cheesecake recipe that's creamy and light, with a crumbly cookie crust. Perfect for Spring time.

1 cup (105g) gluten-free rolled oats
1/4 cup (20g) shredded coconut
3/4 cup (100g) almond meal* (ground blanched almonds)
1/2 tsp (2.5ml) cinnamon
1/4 tsp (1.25ml) salt
1/4 cup (60ml) coconut oil
3 tbsp (45ml) agave
3/4 cup raw cashews soaked overnight, strained
1/4 can (100ml) coconut milk
2  tbsp + 2 tsp (40ml) agave
2 tbsp (30g) coconut yogurt or other plain plant-based yogurt of choice
1 lemon juiced
1/2 tsp (2.5ml) vanilla extract
pinch salt
Topping (optional)
1/2 cup (125g) blueberries
1 kiwi, chopped

In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.

next full instruction  : www.twospoons.ca

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