Gluten Free | Dairy Free | Egg Free
In food processor bowl, place dates, almonds and shredded coconut. Pulse until coarse sand-like texture. Add pudding mix and salt. Pulse again. Add coconut oil, pulse again.
Press cheesecake crust into parchment-lined 8x8 baking pan. Chill in fridge for 30-45 minutes.
Place the drained cashews, coconut milk/cream, maple syrup, lemon juice, vanilla, and lemon zest in food processor. Blend well. Add coconut oil, blend until smooth.
Freeze for 1 hour or until set and firm enough to slice. Cut the bars into 15-18 squares. Serve cheesecake bars with small lemon slices.
FULL RECIPE AT: