Two Bite Lemon ‘Cheese’cakes

No matter how little sugar I have in my diet, I still have a pretty solid sweet tooth. I love desserts, especially baked goods. Luckily, there are millions of great Paleo recipes for cookies, cakes, and muffins out there. But so many of them use eggs and almond flour…2 things that I can’t have while on the Autoimmune Protocol.

My craving was so intense on Saturday that as soon as breakfast was over, I set out on a mission to make SOMETHING that tasted dessert-like. PJ’s, crazy hair, and dessert!

If you don’t count the spices and vanilla, this will be a 5-ingredient recipe! We all have the stuff in our pantry anyways.

Two Bite Lemon 'Cheese'cakes

Two Bite Lemon ‘Cheese’cakes

Two-Bite Lemon Cheescakes (Paleo, AIP-friendly)

makes 6-8 bites

Bottom:

5 dates, roughly chopped (if hard, soak in water for 5 minutes before chopping)

1/2 C. toasted coconut (get recipe here)

1 Tbsp. coconut oil (melted)

1 tsp. cinnamon

Top:

1/4 C. coconut butter (get recipe here)

1/2 tsp. vanilla

1 Tbsp. honey

1/2 tsp. fresh squeezed lemon juice (more if you like lemon-y flavor!)

Dash salt

Combine all ingredients for bottom in food processor and pulse until it becomes soft and dough-like. Melt coconut butter by placing jar in a bowl of hot water. Once melted, combine all ingredients for top in a small bowl and whisk together. Use hands to roll date ‘dough’ into 1″ sized balls then use thumbs to flatten into a disc shape. Top with a slightly smaller disc of ‘cheese’cake and use hands to mold both together. Once all bites are formed, cool in refrigerator for 30 minutes before serving. Tope with lemon zest for garnish. Store in airtight container in fridge for up to a week.

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