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A Taste of Summer

6/6/2013

11 Comments

 
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There is nothing that really says summer more than lemon pie. Although lemons are available throughout the year, there is just something about that clean taste on a hot summer afternoon. With this recipe creamy cashews replace heavy cream cheese, while honey adds just a touch of sweetness to the lemony after tones. 

My mom loves anything lemon so needless to say she was ecstatic about this creation! You might never dream of something as decadent as cheesecake to be healthy, but now the truth be known. All of this is possible thanks to the super ingredient, cashews. When soaked, cashews become extra soft and creamy making them an excellent candidate for dairy alternatives. Cashews also provide the body with heart healthy monounsaturated fats, copper for antioxidant defense, and magnesium for extra strong bones! These tropical nuts have also been known to prevent gallstones and help regulate a steady blood pressure. 

Lemons might seem like just a food enhancer, but there is more to them than meets the eye. These tart beauties contain both phytonutrients and antioxidants, and have also been known to help in the treatment of mouth cancer. Lemons, and many other vitamin C rich foods, are thought to help treat symptoms of arthritis. 

Coconut oil, a superfood increasing in popularity all over the world and not just because of its taste and versatility but also its array of health benefits! This nutritious oil can be used in high heat while also serving as a great butter replacement in baked goods. Coconut oil has been known to help the body mount a defense against decease causing viruses and bacteria. Additionally this powerful oil has shown to aid in the fight against Alzheimer's decease! Although you might see saturated fats as the bad guy here, coconut fat comes with a different story. The saturated fats found in coconuts, surprisingly aid the body with weight loss, and not the other way around, making these delicious treats guilt-free!
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Lemony Cheesecake Bites 

Gluten Free, Vegan, Raw, Low Carb

Inspired by my Mint Chocolate Cheesecake Bites 
  
Ingredients:

Crust: 

1/4 + 1 tbs almond meal

1/4 cup shredded coconut 

2 tbs warmed coconut oil

2 tbs raw honey 

Filling:

1 1/3 cup raw cashews

1/4 cup raw virgin coconut oil

1/3 cup raw honey

juice from two large lemons (about 6 tbs) 

zest from two lemons (about 2 tsp zest) 

1/4 tsp turmeric (for color) 

raspberries and mint sprigs for garnish

Instructions:

Soak the cashews in filtered water for about 4 - 8 hours. 

To make the crust, add the almond meal, coconut and salt to a small mixing bowl and whisk until incorporated. Next, add in the warm coconut oil and honey, continue to stir until the crust has began to stick together. Add more coconut flakes if the mixture is too sticky, add about 1 tbs water if the mixture is too dry. Set this aside for later. 

Once the cashews have became soft, add them along with all the filling ingredients (except the lemon juice) to a high speed blender. Blend your filling until somewhat smooth, then add in the lemon juice. Now, continue to blend the filling until extra smooth, add 2 tbs water if needed. 

To assemble, press your crust into a 9 by 5 freezer safe dish covered in parchment. Then, pour in your filling, you do not what this to be runny but not too stiff either. level out the filling and stick the cheesecake into the freezer for about 5 hours or overnight (which is best). 

The next day, cut the cheesecake into about 1 in bite sized pieces and garnish with mint and raspberries, enjoy!

ALTERNATELY for a delicious lemon pudding! Fill personal sized bowls with the lemon filling and place them in the freezer for about 4 hours. When you are ready to serve let the bowls thaw out a little bit (until the filling becomes pudding-like) garnish and enjoy! 

*This keeps in the freezer for up to a week.
*Feel free to sub another citrus fruit in for lemon such as lime or orange. 

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Post by: Rebecca


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11 Comments
madscar link
6/6/2013 05:40:42 pm

Uauu this is amazing ! I love it! Thanks for recipe :)

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Looking FANCY link
6/6/2013 05:43:13 pm

These lemon bites look very lite and delicate! Love them!

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Lana | My Happy Dessert link
6/7/2013 04:51:26 am

Hi Rebecca,

Just found you through Foodgawker and have added your RSS to my blog reader – I love new blogs! And I can’t wait to try this recipe – it looks delicious.

Lana

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Rebecca link
6/7/2013 05:46:23 am

Thanks so much Lana, I love to hear about how new readers are enjoying the blog!

Reply
Sridevi Ravi link
6/7/2013 06:01:40 am

Beautiful presentation with lovely colour combinations! I have fallen for these cute cheesecakes. Such a versatile and eye catching recipe. It looks yummy!

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Regina | Nyoutritious link
6/14/2013 11:59:53 pm

These look amazing. Love the addition of tumeric as well. So excited to stumble across your blog x

Reply
Rebecca link
6/17/2013 06:19:57 am

Thanks for the wonderful comments, I am so glad you stopped by as well!

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Johanna
6/18/2013 09:11:43 am

I was wondering how many calories are in each 1 inch piece?

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Rebecca link
6/19/2013 06:43:17 am

I cut mine into 16 pieces, which makes each piece about 145 calories. These are mostly due to the healthy fats though, so enjoy!

Reply
Jo
7/14/2013 04:00:56 pm

Am I able to Pin Interest this?

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Rebecca link
7/24/2013 03:28:19 am

I have not yet added a "pin it" button on my site, but you can feel free to follow me on Pinterest. You can also pin this recipe yourself on Pinterest by using the "pin from a website" tool.

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    About the editor

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    Rebecca is a passionate young cook who enjoys cooking with the freshest ingredients possible, foraged straight from the earth. Season To Season Eating was created to show the world how beneficial it is to find and prepare whole, nourishing foods seasonally and effortlessly. On any normal day you may find her wandering through the forest with herbs in hand or crafting beautiful things to share with friends.

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