It’s been a little while since I’ve posted any CBD recipes but I have to say that these Lemon and Poppy Seed CBD Cheesecake Squares are IMMENSE! They’re seriously yummy and now that the weather is hotting up they’ll be even more enjoyable as they’re zesty and not too sweet either. I’ve included keto friendly options for this recipe because I know how hard it can be to come by sweet treats that are actually enjoyable. The beautiful natural shade of yellow comes from a little turmeric powder and I think that it makes these little squares are perfect for spring and summer. They also make a great alternative Easter dessert to Simnel Cake or Easter Eggs if chocolate isn’t your bag.
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.
DISCLAIMER: Please note, I am a Truth Naturals affiliate and was sent some wonderful goodies to create delicious recipes with. All opinions are my own and 100% honest. For more info scroll to the bottom of this post.
If you don’t know much about CBD (cannabidiol) then don’t worry, not a lot of people do. It’s basically a non-psychoactive component of cannabis and is the part of the plant that is responsible for relaxing you making it great for aiding depression, anxiety, and even insomnia. And don’t worry, nope, it doesn’t get you high but it can change the chemical balance in your brain to level it out. CBD isn’t classed as a drug, it’s actually an adaptogen which simply put is a natural substance that is believed to help your body to adapt to a number of stressors and restore balance within the body (known as homeostasis) by promoting the stabilisation of all physiological processes. Adaptogens can help to reduce inflammation and boosting mental clarity, focus, menstrual/hormonal health, energy levels, and even your sports performance and recovery. Not too shabby hey?!
In this recipe, I’ve used the Truth Naturals’ Lemon Tincture because I thought that it would be quite fitting flavour wise, also because it’s oil based it blends really well into the cheesecake mix for an even distribution which is really important when it comes to dosage. I’ve also opted for a low dose at roughly 8mg per square so that you can benefit from some energising properties whereas, with higher doses, you’ll find that CBD is more useful at making you relaxed and sleepy.
Lemon and poppy seeds are a flavour match in heaven but what I really love about these cheesecakes is that they’re not only zesty but the texture is fun too – the poppy seeds make the base super crunchy and for some reason it makes me think of a more grown-up version of popping candy. I use courgette in my cheesecake bases to create a more mousse-like texture, if you’re really not keen on this then young coconut meat makes a great alternative. I just like to sneak in a little veg whenever possible. You can serve these little beauties at room temperature or straight from the freezer (just leave it out for 10 minutes before serving) as a more ice cream sandwich style dessert. Anyway, enough of my wittering on, check out the recipe below and let me know what you think if you make it. I love seeing your versions of my recipes so keep up the fantastic work guys and don’t forget to tag me in your creations!
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
**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").
DISCLAIMER: Please note that this is NOT a sponsored post. I am a Truth Naturals affiliate and was sent some wonderful CBD goodies to create delicious recipes with. All opinions are my own and 100% honest. If you buy anything from the Truth Naturals website using any of the links contained with my post and use the discount code ‘GEORGINA10’, it won’t cost you any extra, but I will get a small commission to help keep my blog up and running. If you’d like to know more, feel free to contact me.