Paleo Lemon and Vanilla Cheesecake
(SCD, GAPS, Vegan, Gluten Free)
Ingredients
Lemon Layer
- 2 cup cashews
- 1/4 cup coconut manna You can also use coconut butter or coconut cream concentrate
- 1/4 cup coconut oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup honey or maple syrup
- 1 tbsp lemon zest
- 1 pinch sea salt
- 1 package shredded coconut
Vanilla Layer
- 1 1/2 cups cashews
- 1/3 cup coconut manna
- 1/4 cup coconut oil
- 2 tbsp honey or maple syrup
- 1 tbsp organic vanilla extract
- Optional: shredded coconut for garnish
Instructions
Lemon Layer
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In your food processor (I use this one) combine all the ingredients (except for the shredded coconut) and blend until smooth
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Transfer the processed ingredients to a large bowl and stir in the shredded coconut
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Transfer the mix to a round cake pan and spread evenly, pressing down so that it's all even
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Place the cake pan in the freezer while you move on to the vanilla layer
Vanilla Layer
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Place all the ingredients in your food processor (clean it between the two layers)
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Blend until smooth
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Transfer the ingredients to the cake pan and spread evenly over the lemon layer
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If you are adding the shredded coconut for garnish, add that now
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Place the cake pan back in the freezer for ~2 hours
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Remove from the freezer and cut into desired sized pieces
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Serve and enjoy!
Recipe Notes
NOTE: Instead of making a cake, this dessert can also be made into squares. Simply use a 9"x9" square pan instead of the round cake pan.