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Gluten Free No Bake Lemon “Cheesecake” Bites


Gluten Free No Bake Lemon “Cheesecake” Bites



  • ½ Cup almonds
  • ¼ Cup coconut shreds
  • 5 Dates
  • 1 Tsp ginger
  • 1 Tsp vanilla extract
  • Dash of salt

Blend in food processor and press into the bottom of a greased mini muffin pan.


    • ¾ Cups cashews(soaked for 1-2 hrs and then drained)
    • ¼ Cup lemon juice
    • ¼ Cup Maple syrup
    • 3 Tbs coconut oil
    • 1 Tsp vanilla
    • 1 Scoop FITCRUNCH collagen peptides


    • Puree the cashews in a food processor until smooth.
    • Slowly add in remaining ingredients and pulse until smooth.
    • Pour 1 TBS of filling into each mini muffin mold.
    • Chill in the freezer for 4-12 hours until firm.
    • Top with chopped FITCRUNCH lemon cake protein bars!


    Makes 17 mini bites 
    123 calories per bite 

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