| Prep Time | 15 minutes |
| Passive Time | 8-12 hours |
| Servings |
2 people
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Ingredients
- 1 ½ cup Cashews
- 4 tbsp Coconut butter (the thick creamy part of a can of coconut milk)
- ½ cup Honey
- ½ cup Lemon Juice
- 1 small Fresh lemon zest
- ½ tsp Vanilla extract
- ½ cup Almonds
- ½ cup Pitted dates
- 1 tbsp coconut flakes
Ingredients
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Instructions
- Soak the cashews overnight. Drain and rinse in the morning.
- For the base, blend the almonds, coconut flakes and pitted dates in a food processor till the mixture starts to clump together. If preferred, almond flour can be used as this may speed things up a little. Squash this mixture into the bottom of your individual cheesecake bowls (or tin), ensuring it is packed down firmly.
- put your drained cashews into a blender / processor with your coconut butter, honey, lemon juice, lemon zest and vanilla extract until it reaches a smooth and creamy texture.
- Scoop this mixture into the individual cheesecake bowls (or tin) smoothing over with the back of a spoon or a spatula.
- To garnish, use crushed nuts, more lemon zest, coconut flakes or whatever takes your fancy!
- Then put in the fridge to set for a couple of hours. And enjoy...!
Recipe Notes
Occasional (once a week) treats are OK with IBS, as long as you are eating a balanced and healthy diet the rest of the time.
#IBSFreeFood
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