RASPBERRY LEMON CHEESECAKE CRUMBLE BITES
Serves: 6
Prep: 15 minutes
Cook/Chill: 30 minutes bake
Ingredients
For the base and topping:
100g gluten-free flour
20g coconut flour
70g Natvia natural sweetener
2 tablespoons melted coconut oil
100ml milk of choice
Flaked almonds, for the topping
For the middle:
150g soft cheese (can be dairy-free)
Juice and zest of 1 lemon
1 tablespoon cornflour
3 tablespoons natural sweetener
50g frozen raspberries
Method
- Mix together the flours, sweetener along with the oil and milk to form a soft dough. Using a 6-hole silicone muffin tin, press the dough into each to fill ⅓ at the bottom.
- Next beat together the soft cheese, lemon, cornflour and sweetener until smooth then spoon this between each one to fill nearly to the top.
- Sprinkle over some frozen raspberries on top of each. Using the rest of the dough mix in the flaked almonds, then sprinkle over each one to cover.
- Bake at 180C for 25 minutes until golden and firm, then leave to cool. Pop in the fridge for 30 minutes to chill then enjoy!
