SCD Lemon Freeze

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!!

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