SCD Lemon Freeze
(Adapted from the frozen strawberry cheesecake on a sunflower crust in the Vegetarian Everyday cookbook)
Crust:
- 2 1/2 cups of sunflower seeds, toasted (or any other nuts, toasted for flavor)
- 12 pitted medjool dates
- 2 tbsp coconut oil
- 1/ tsp sea salt
Place all ingredients in a food processor, process until well combined, but not completely powdered. Press it into a springform pan lined with parchment paper.
Lemon freeze:
- 6 egg yolks
- 1/2 cup lemon
- 1/2 cup honey
- 3 tbsp coconut oil
- 1 cup of almond milk
Mix all of these ingredients in a double broiler, cook on medium heat until the mixture is thickened. Cool down the mixture in the fridge for about an hour, then mix in about 1 cup of almond milk. Add this mixture on top of the crust, and place in the freezer for several hours. Enjoy!!
almondmamaeats 