Energising Lemon and Poppyseed CBD Cheesecake (Raw Vegan, Paleo)
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Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
 
These Lemon and Poppy Seed CBD Cheesecake Squares are packed with a lemon-y flavoured punch with a little energy boost from Truth Naturals organic CBD.
Ingredients
For the crust:
  • 50g walnuts
  • 50g ground almonds
  • 30g poppy seeds
  • 1 tbsp xylitol/erythritol/coconut sugar
  • 1 tbsp maple syrup/light agave or ¼ tsp NuStevia Simple Syrup
  • 1 tbsp coconut oil
  • ½ tbsp coconut flour
  • 1 tsp vanilla extract
  • Pinch sea salt
For the lemon cheesecake:
  • 125g/1 cup cashews (soaked overnight, drained, and rinsed)
  • 55g/1/4 cup coconut oil (melted)
  • 25g cacao butter (melted)
  • 2-3 tbsp maple syrup/light agave or 1 tbsp NuStevia Simple Syrup
  • 2 tbsp xylitol/coconut sugar
  • 1 tbsp lemon extract
  • 1 tsp vanilla extract
  • 1-2 tsp Truth Naturals Lemon CBD Tincture
  • ½ tsp turmeric powder
  • Juice and zest of 2 lemons
  • ½ peeled courgette (diced)
Instructions
  1. Start by getting a silicone mould ready to be filled like this one or by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it's done!). Pour in the base mixture into your mould indentations (or brownie tin) and 'knuckle' it in until evenly distributed. Place in the freezer until needed later.
  3. Meanwhile, combine all of your ingredients for your cheesecake, except for your courgette, into the food processor and blend until smooth. Be sure to scrape down the sides periodically to ensure that the mixture is fully blended. Then throw in your courgette and blend together briefly, but make sure it's combined.
  4. Next, remove your mould or brownie tin from the freezer and divide accordingly into the indentations, alternatively just pour into the brownie tin. If you're using a mould make sure you place the mould onto a baking tray first. Next, give a few firm bashes against the work surface to tap out any air bubbles then place into the freezer until set. This will take about an hour. Demould and serve! If using a brownie tin you'll need to remove from the tin and take a hot damp knife to cut into portions. Be sure to wipe the knife clean after every cut.
Notes
*Prep time includes a 1 hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.


Be sure to calculate the amount of CBD per square. I find adding 1 full dropper per square best! If you're using a high strength tincture then use half a dropper per square.

Additional equipment required: 1 x large 50mm Silicone Mould No.8 Cubes (holds roughly 125ml per indentation) or a brownie tin (20cm/8"x20cm/8"x6cm/1.5").
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/lemon-and-poppy-seed-cbd-cheesecake-squares-raw-vegan-paleo/