I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!
Ingredients
Base:
1/2 cup ground almonds
1/2 cup soaked cashews
1tbsp maple syrup
6 deglet nour dates
1 tbsp ground ginger
1 tsp vanilla powder
Lemon filling:
2 cups soaked overnight then drained cashews
2 whole lemons juice
1 tbsp lemon zest
3 tbsp coconut cream (from top of canned coconut milk)
1 tsp turmeric (for added colour)
Pinch vanilla powder
Pinch sea salt
1/2 maple syrup
Method
- Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
- Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
- Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
- Freeze immediately and once set slice into squares or bars with a sharp knife.
Hope you enjoy these as much as I do!
