For anyone that’s given up food containing animal by-products, you’d know just how hard it is to avoid. You’d also know just how hard it is to replicate some of those yummy flavors that so many of us grew up with. For me, I LOVE LOVE LOVE (can I say love enough??) LOVE cheesecake. Creamy, tangy and a sweet crumbly base – so yummy. Although I’m not opposed to eating a cheesecake every now and then, I do prefer to make animal by-product free baked goods at home.
I saw a recipe for raw vegan lemon slice on the internet the other day and immediately wanted to try it. But after looking at the recipe, I just knew I wouldn’t be a fan. *Cue kitchen experimentation*
This recipe is a pretty good match for a traditional cheesecake slice. It’s perfect for those wanting to reduce their refined sugar intake (it has ZERO refined sugar), for those who have a gluten intolerance (it has ZERO gluten) and can be easily modified to replace the nuts for those with nut allergies. It’s perfect for pregnancy because it can keep for days in the fridge (if it lasts that long!) without the uncertainty that accompanies eating raw foods containing dairy – no listeria here!
The lemony goodness, the creamy coconut, the sweetness of the dates – so good. It gets a big fat thumbs up on this blog but let me know what you think in the comments!