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Recipe Card
ingredients
- 5 Lemon LÄRABARs, for the crust
- 3/4 cup cashews (soaked in water for 2-4 hours)
- 6 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1/2 teaspoon ground ginger
Method
Step 1
Pre-soak cashews in lukewarm water for 2-4 hours prior to using. [Note: You can also speed up this process by soaking in hot water for 10-20 minutes]. Once cashews are done soaking, rinse and strain.
Step 2
Open the Lemon Larabars and break up the bar to fit the size of mold you are using. Begin to press the LARABAR into the mold. (I used about ½ inch of LARABAR for my ½ inch molds. Adjust to cover the base of your mold.)
Step 3
Once the crust is set and the molds are full, place in the freezer for 20 minutes.
Step 4
While the crust is setting, begin to create the cheesecake filling by blending all filling ingredients, except chia seeds in a high speed blender. Blend until well combined and creamy, about 30 seconds to 1 minute depending on your blender.
Step 5
Add in chia seeds by folding them in gently with a spatula.
Step 6
Pull the crust molds out and using a spoon add lemon cheesecake mixture in each mold, filling to the top.
Step 7
Top with lemon slices, extra chia or roll little pieces of the lemon LARABAR.
Step 8
Freeze for 2-4 hours before serving.