KIWI LEMON “CHEESECAKE”

Adapted from a Paleoland recipe, this easy no bake dessert lets you enjoy a sweet treat while getting a healthy dose of nuts and cinnamon, which are beneficial for your Kidneys, dates which strengthen your Stomach and Spleen, and kiwi, which is a superfruit for detoxifying your body especially ifyou’ve been going through chemotherapy or radiation. Raw honey supplements Lung and Large Intestine function and the sour taste of lemon benefits your Liver, the organ associated with this taste. Use roasted nuts (cashews, walnuts, almonds) to help your Stomach and conserve your Qi for healing!

Adapted from a Paleoland recipe, this easy no bake dessert lets you enjoy a sweet treat while getting a healthy dose of nuts and cinnamon, which are beneficial for your Kidneys, dates which strengthen your Stomach and Spleen, and kiwi, which is a superfruit for detoxifying your body especially ifyou’ve been going through chemotherapy or radiation. Raw honey supplements Lung and Large Intestine function and the sour taste of lemon benefits your Liver, the organ associated with this taste. Use roasted nuts (cashews, walnuts, almonds) to help your Stomach and conserve your Qi for healing!

Yields1 Serving
 For the crust:
 ¾ cup roasted nuts (almonds, hazelnuts, walnuts)
 10 Medjool dates, pitted
 3 Tablespoons cinnamon
 
For the filling:
 ½ cup roasted, unsalted cashews, soaked for 4-8 hours and rinsed
 1½ cup coconut cream (skim off the top part of a can of coconut milk after chilling overnight)
 Juice of 2 organic lemons
 Zest of 2 organic lemons
 ¼ cup raw honey
 1 Tablespoon vanilla extract
 A pinch sea salt
 ½ cup coconut oil (liquid)
 
For topping:
 2 kiwis, peeled and sliced thinly lengthwise
 Strawberries, sliced (optional)
1

Use food processor to process nuts and dates for crust.

2

Press mixture into a 7" springform pan lined on the bottom with parchment paper.

3

After cleaning food processor, blend ingredients for filling, adding coconut oil last while food processor is still running.

4

Blend until smooth and creamy consistency.

5

Add more honey to taste, if needed.

6

Pour mixture into crust and top with kiwis and/or strawberries.

7

Refrigerate until firm, about 7-8 hours.

Category

Ingredients

 For the crust:
 ¾ cup roasted nuts (almonds, hazelnuts, walnuts)
 10 Medjool dates, pitted
 3 Tablespoons cinnamon
 
For the filling:
 ½ cup roasted, unsalted cashews, soaked for 4-8 hours and rinsed
 1½ cup coconut cream (skim off the top part of a can of coconut milk after chilling overnight)
 Juice of 2 organic lemons
 Zest of 2 organic lemons
 ¼ cup raw honey
 1 Tablespoon vanilla extract
 A pinch sea salt
 ½ cup coconut oil (liquid)
 
For topping:
 2 kiwis, peeled and sliced thinly lengthwise
 Strawberries, sliced (optional)

Directions

1

Use food processor to process nuts and dates for crust.

2

Press mixture into a 7" springform pan lined on the bottom with parchment paper.

3

After cleaning food processor, blend ingredients for filling, adding coconut oil last while food processor is still running.

4

Blend until smooth and creamy consistency.

5

Add more honey to taste, if needed.

6

Pour mixture into crust and top with kiwis and/or strawberries.

7

Refrigerate until firm, about 7-8 hours.

KIWI LEMON “CHEESECAKE”