31 Delicious Low-Carb Breakfasts For A Healthy New Year

Raw cranberry lemon cheesecake bites

Ingrediens:

Lemon Cheesecake Base

2 cups cashews

1/2 cup lemon juice

1/2 cup honey (or maple syrup or agave nectar)

1/3 cup coconut oil

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Cranberry Topping

2 cups fresh cranberries

1/2 cup dates

Directions

1. Throw all lemon cheesecake ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy white fudge with no cashew chunks at all.

2. Pour lemon filling mixture into the final pans/molds and place in freezer (to let them firm up a bit while you are making the cranberry topping).

3. You do NOT need to wash the blender. (It will have some lemon filling leftovers in it, but that's okay.) Throw the cranberries and dates into your (dirty) high-speed blender. Blend until nice and smooth.

4. Hopefully your lemon cheesecake bases has firmed up a bit in the freezer (15 mins or so?), now use a spoon and plop the cranberry topping onto the lemon filling and smooth it out with the back of a spoon.

5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours or so!).

6. Store in freezer at all times. To eat, just open the freezer, grab what you want and eat immediately.