Lemon cheesecake — Meal
Meal

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Macros (per serving)

Fat

63%

(33 g)

Protein

7%

(9 g)

Carbs

30%

(37 g)

31 g Net,

6 g Fiber

478 Calories (per serving)

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Cakes

Lemon cheesecake

Ingredients

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Pie

1

For the base:

Medjool dates (pitted)

200 g

Almonds

140 g

Cocoa powder

30 g

For the filling:

Cashew nuts

300 g

Lemon

3 pieces

Honey

60 g

Coconut oil (melted)

80 g

Chocolate pure (> 70% cocoa)

50 g

Instructions

Difficulty

Normal

Prep time

4 hr 20 min

1

Cover a springform tom with baking paper.

2

Combine the ingredients for the base in a food processor and grind them into a granular mass. Spread the mixture over the bottom of the springform tin and press firmly.

3

Combine cashews, pulp of the 3 lemons, lemon zest of 2 lemons and honey in a food processor and blend until smooth.

4

Add the coconut oil last and grind until it is completely absorbed.

5

Spread the mixture on the bottom of the cheesecake and put it in the fridge for at least 4 hours to set.

6

Garnish the cake with the chopped dark chocolate before serving.

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Details

Allergens

Nuts, Fruit, Citrus, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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