No-Bake Mini Lemon “Cheesecakes”

No-Bake Mini Lemon “Cheesecakes”

Ingredients:
1 cup Grain-Free Granola or wheat-free, gluten-free cinnamon-raisin granola
2 teaspoons coconut palm sugar
4 tablespoons coconut oil, divided
1 cup pine nuts, soaked in cool water for 4 to 8 hours
2 tablespoons + 2 teaspoons lemon juice
2 tablespoons + 1 teaspoon raw agave syrup
½ teaspoon grated lemon peel

Directions:
Pinch of sea salt
1 cup blueberries or raspberries
Line 6 muffin cups or custard cups with paper liners.
In a mini food processor or blender, combine the granola and sugar. Process or blend until finely
ground. Add 1 tablespoon of the coconut oil and process until the mixture begins to cling together.
Press 1 tablespoon of the mixture in the bottom of each muffin cup and refrigerate for at least 30
minutes.
Rinse the food processor or blender. Drain the pine nuts. In the food processor or blender, combine the
pine nuts, lemon juice, and agave syrup. Process until very smooth, scraping the sides of the processor
or blender a few times as needed. Add the lemon peel, salt, and remaining 3 tablespoons coconut oil
and process or blend until well mixed. Spoon into the muffin cups on top of the crust and top with the
berries. Cover with plastic wrap and refrigerate for at least 3 hours, or until firm.
Makes 6 mini cheesecakes
Oatmeal-Raisin Cookies
Oatmeal cookies generously studded with dark raisins are an American classic. Baking the
cookies at 2 different temperatures lets them spread at the lower temp and then bake to a
delightful chewiness at the higher one.
TOTAL TIME: 55 MINUTES