How to Prepare Yummy Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free)

How to Prepare Yummy Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) Delicious, fresh and tasty.

Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free). These restaurant quality gluten free vegan lemon poppy seed muffins are sure to blow your mind. These Lemon Vegan Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert! As you know, these are raw lemon cheesecake bars meaning that there is no baking involved like a traditional cheesecake.

Turning meyer lemons into raw Lemon Meringue Pie.

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Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find plenty of easy and tasty.

You can cook Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free)

1. You need of Crust:.

2. It’s 1/2 cup packed of nut nut milk pulp, from your batch of ;).

3. You need 1 cup of seeds / walnuts / almonds hemp.

4. You need 1 cup of dates.

5. You need 1/2 tsp of sea salt.

6. It’s 1/2 tsp of cinnamon *.

7. You need of Filling:.

8. Prepare 3 cups of cashews , soaked 2+ hours.

9. Prepare 2 of lemons , juice and zest.

10. You need 2 cups of papaya seeds with.

11. It’s 1/3 cup of maple syrup / agave / coconut honey nectar.

12. Prepare 1/2 cup of coconut oil , liquid.

13. It’s 1/3 cup of water.

14. It’s 1/4 tsp of sea salt.

15. You need 1 tsp of vanilla extract.

16. You need 1 tsp of turmeric powder.

17. You need 1/2 tsp of cayenne powder*.

Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find plenty of easy and tasty.

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An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten.

Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) instructions

1. Soak cashew for at least 2 hours. Drain and rinse, set aside..

2. Blend nut pulp in a food processor or blender. Then, add fresh nuts/seeds with sea salt and cinnamon to break down to a fine meal. Next, add dates to create a ball of dough..

3. Press the dough into your lined pie pan. Use a few drops of oil on your hands or the dough if the mixture is a bit sticky. Place in the freezer..

4. In the same blender, blend the cashews with lemon juice. Grate the lemons to get the zest. If you dont have a grater, peel the lemons and mince. Add the zest to the blender..

5. Skin the papaya, or chop into chunks and remove the skin in this process. Add papaya with seeds, as well as your sweetener, sea salt, vanilla extract, and water if the mixture isnt watery enough to blend smoothly. For a thicker, more cheesecake-like consistency, go easy on the water. For a silky pie consistency use all of the water called for..

6. Pour in the coconut oil slowly as the blender is going to ensure a smooth emulsification..

7. Optional: Add about 85% of the filling to the pie pan. Place the turmeric and cayenne(you wont be able to taste it except for the superb balance of flavor!) in the blender with the remaining filling to create a yellow-orange mixture. Pour this mixture on top of the pie and swirl with a chop stick or skewer..

8. Freeze to set, at least 2 hours. For storage keep in the freezer. For eating convenience, keep in the fridge..

9. Enjoy ;).

A lusciously lemony vegan dessert that the family will love.

As much as those following the raw vegan diet speak of its benefits, there are also doctors who are skeptical about the science behind the regimen and its ability to be a safe long-term eating plan.

The biggest risk is not getting enough calories from this diet, and dramatic weight loss can often occur.

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