Lemon Coconut Cheesecake Bites (Dairy, gluten and egg free)

These zesty dairy-free, egg-free and gluten free lemon squares have become one of my favs.

We brought them to a Christmas party over the weekend and they were a huge hit.

They were inspired by Alessandra Peters, the Foodie Teen. 

They do require 2-3 hours for setting so make sure you build that into your prep time.

INGREDIENTS

For the Base:
• 1 cup unsweetened shredded coconut
• 1/2 cup soft Medjool dates (about 6), remove pits
• 1 1/2 tsp vanilla extract
• 2 tbsp coconut oil

For the Filling:
• zest of 2 organic lemons
• juice of 1 organic lemon (large)
• 1/2 cup coconut manna (puréed coconut)
• 1/2 cup coconut oil
• 1/2 cup coconut cream (this is the thick cream part of canned of coconut milk, don’t include the watery liquid)
• 1/4 cup pure real maple syrup (not Aunt Jemima)

INSTRUCTIONS

1. Line an 8×8 inch baking pan with a layer of plastic wrap.
2. In a food processor, combine the base ingredients for about 30 seconds until well combined. Remove from the food processor and firmly press the mixture in to the baking pan forming a nice even base. Place the pan in the fridge to firm up while you make the filling.
3. Place all the filling ingredients in a small saucepan over medium-low heat. Whisk constantly, heat until everything melts together smoothly. Don’t boil. Remove from heat and let it cool slightly so it doesn’t burn the plastic wrap when you pour it into the pan.
4. Before pouring into the pan, do a taste test. If too tart you can add a little more maple syrup. If not tart enough add more lemon.
5. Pour the filling on top of the base. Return to fridge and leave for 2-3 hours to set.
6. Remove from the fridge, lift the plastic wrap and place onto a cutting board. Remove plastic wrap from underneath and then cut into 16 squares. Serve immediately or keep them in a sealed container in the fridge. Enjoy!