Vegan Lemon Bar Cheesecake BitesPrint Recipe
- 1 cup of your favorite granola
- 2 tbsp coconut oil, melted
- 1 cup raw cashews, soaked in warm water for 4 hours
- 1/2 cup coconut cream
- 1.5 tbsp cornstarch
- juice from two lemons
- zest from two lemons
- 1/4 cup coconut sugar
- pinch of salt
Pulse the crust ingredients together and press in a lined mini-muffin tin, just covering the bottom of each liner and set aside.
Blend all of the filling ingredients together.
Pour the mixture on top of the crust in the mini-muffin tin.
Bake at 350 degrees for 10 minutes.
Let cool for a few hours in the fridge before serving.