Lemon Cheesecake Superfood Bars!

janeshealthykitchen.com

PAPATT

subheading: Chocolate Crust:

2 tablespoons chia seeds, stirred into 3 tablespoons filtered water

1 cup almonds, soaked and toasted if possible (See All About Nuts)

1 cup shredded unsweetened coconut

3 tablespoons pure cacao powder

2 tablespoons coconut oil

Sweetener to taste: ⅔ cup Swerve Sweetener, or 1 ½ tablespoons PureLo Sweetener by Swanson, or a scant ½ cup raw honey, or ⅔ cup of your favorite sweetener.

2 teaspoons vanilla

¼ teaspoon unprocessed salt

subheading: Lemon Filling:

Zest of 2 lemons, Meyer’s if available, finely grated

2 lemons, peeled, sliced and seeded (150 grams lemon juice and pulp)

1 ½ cups unsweetened plain full-fat goat yogurt or kefir (I used Redwood Hill Farm, available in most groceries, at room temperature.)

170 grams hard coconut butter, or about ¾ cup softened. (If you’re using a food processor, it can be hard. If mixing in a blender, soften it first by putting the container in a bowl of warm water.)

Sweetener to taste: 1 cup Swerve Sweetener, or 2 ½ tablespoons PureLo Sweetener by Swanson, or ⅔ cup raw honey, or 1 cup of your favorite sweetener.

⅛ teaspoon unprocessed salt

1 tablespoon vanilla

¼ teaspoon almond extract (optional)

1 teaspoon red palm oil or ¼ finely grated carrot, optional, for color

¼ cup flax oil

6 tablespoons coconut oil, melted but not hot

2 teaspoons Agar Powder, dissolved in ⅓ cup coconut milk or water. (or 2 tablespoons Agar Flakes, if you can blend very well)

Directions at janeshealthykitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer