Tiger Nut Lemon Cheesecake Bars
Tiger Nut Lemon Cheesecake Bars are rich & creamy with a hint of tartness and tiger nut crunch. The perfect cheesecake recipe if you're following an AIP, plant-based, nut or dairy free diet.
Ingredients
- 1 cup skinned tiger nuts, soaked & drained
- 6 tbsp maple syrup
- 6 tbsp lemon juice
- 6 tbsp coconut oil, melted & cooled
- 2 tsp vanilla extract
- 2 drops food-grade lemon essential oil, optional
- ΒΌ tsp sea salt
Toppings
- 2 tbsp crushed tiger nuts, use a food processor for this
- Fresh berries, raspberries, strawberries or blackberries
Instructions
- Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.
- Process all filling ingredients in a high-powered blender until completely smooth. Note: Tiger nuts are not easy to breakdown, so you may need to blend for a while, scraping the sides of the blender along the way.
- Transfer cheesecake filling into small glass container (~5"x 5") lined with parchment paper and smooth out.
- Freeze for at least 5 hours. Remove cheesecake from container and slice into bars. Thaw out briefly, decorate with toppings and serve. Keep remaining bars refrigerated for up to a week or in the freezer for longer.