Healthier Lemon Cheesecake Bites

Gluten-free, refined sugar free and dairy free. Packed with natural energy and protein.

For a little added protein boost, I used Beltr oats in the biscuity base. Find them here.

Ingredients:

Step 1 - biscuit base

1/4 cup Ground Almond

1/4 Beltr Oats

1 tbsp Honey

1/2 tbsp Coconut Oil

1/4 tsp Baking Powder

1/4 tsp Salt

Step 2 - lemon layer

2 Eggs

1/4 cup Honey

1 Lemon Zested

2 tbsp cup Lemon Juice

2 tbsp Coconut Flour

Method:

Preheat the oven 180 degrees C and line a muffin in with muffin cases. For these I use silicone muffin cases as it means that you can easily pop the lemon bar bites out. If you use regular muffin cases, you may want to keep them in the cases after baking, but the recipe will still work. Recipe makes 6x bites.
Add all of the step 1 ingredients to a blender and blend until combined and you have a damp dough. You may need to scrape down the sides of the blender a couple of times.
Equally divide the dough between the muffin cases and press the dough down until you have an even layer of biscuit base at the bottom of each muffin case. Using a fork, poke a few holes in each dough base to prevent them rising too much.
Bake for 10 minutes until golden brown and slightly puffed. Set aside to cool slightly, but keep the oven on.
Whilst the biscuit bases are baking, make the lemon filling.
Combine all the step 2 ingredients in a blender and blend until combined.
Pour equal amounts of the lemon mixture over the top of each biscuit bases.
Carefully place back in the oven and bake for 15-20 minutes until the middle of each lemon bite is set.
Cool completely. Once they have reached room temperature, I suggest cooling further in the fridge and then store in an air tight container in the fridge. They will remain fresh for a few days.
Enjoy!