Paleo Lemon and Vanilla Cheesecake
The combination of lemon and vanilla just compliment each other so well. Plus this recipe is not only paleo, but it is also safe for those on the SCD diet, GAPS diet and those on a vegan diet. And beyond being dairy free this Paleo Lemon and Vanilla Cheesecake is also gluten and grain free and refined sugar 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.