Tiger Nut Lemon Cheesecake Bars (AIP, Nut & Dairy Free)

Tiger Nut Lemon Cheesecake Bars (AIP, Nut & Dairy Free)

Tiger Nut Lemon Cheesecake Bars are rich & creamy with a hint of tartness and tiger nut crunch. The perfect cheesecake recipe if you’re following an AIP, plant-based, nut or dairy free diet.

DID YOU KNOW? Tiger nuts are recommended for healthy skin, weight management, and fertility—all because of vitamin E!

One serving of tiger nuts provides you with 278% of the daily recommended value–that’s 3mg of vitamin E!

Vitamin E is important to our health due to its powerful antioxidant properties that may help reduce free radical damage and slow the aging process of your cells.

Free radicals not only weaken and break down healthy cells, but these molecules may also contribute to heart disease and cancer.

It’s important to have a diet rich in antioxidants to protect yourself from oxidative damage over time, and tiger nuts are a great source of antioxidants.

If you’re looking for tasty ways to add more tiger nuts to your diet, check out some of my tiger nut recipes (including the yummy cheesecake below!).

Want more tiger nut recipes? Then you’ve got to try …

tiger nut cheesecake

Tiger Nut Lemon Cheesecake Bars

INGREDIENTS: (makes 9 small bars)
1 cup skinned tiger nuts, soaked and drained
6 tbsp maple syrup
6 tbsp lemon juice
6 tbsp coconut oil
2 tsp vanilla extract
2 drops food-grade lemon essential oil (optional)
¼ tsp sea salt

1 tbsp tiger nuts, crushed (use a food processor for this)
Fresh berries (raspberries, strawberries or blackberries)


1. Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.

2. Process all filling ingredients in a high-powered blender until completely smooth. Note: Tiger nuts are not easy to breakdown, so you may need to blend for a while, scraping the sides of the blender along the way.

3. Transfer cheesecake filling into small glass container (5″x 5″) and smooth out.

4. Decorate with toppings and freeze for at least 5 hours. Cut cheesecake into bars and carefully remove from container. Thaw out briefly before serving. You can keep these bars frozen or refrigerated afterwards.

tiger nut cheesecake

Coconut Lemon Muffins (Gluten & Grain Free, Paleo)

Coconut Lemon Muffins (Gluten & Grain Free, Paleo)

If you haven’t tried my Coconut Lemon Muffins yet then I really don’t know what you’re waiting for!

These muffins are one of my most popular recipes to date and also one of my personal favourites ?

They are ridiculously good and SO easy to whip up. You NEED to make them – they will change your world.

✔️Gluten & grain free
✔️Paleo & low-carb
✔️Dairy free
✔️IBS friendly
✔️Quality protein & healthy fats
✔️Fresh & flavourful
✔️Healthy snack or breakfast option

Make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. OR store them in the fridge if you plan on consuming them within a week or so.

Coconut Lemon Muffins

INGREDIENTS: (makes 12 muffins)
6 pastured eggs
1/2 cup coconut flour, sifted
1/2 cup coconut oil, melted
1 lemon, zest and juice
1/4 cup honey
1 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking powder

1. Preheat oven to 350F. Place liners in muffin tin.
2. Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed.
Note: Steps 2 & 3 can be done using a food processor to make things easier.
4. Fill each muffin slot 3/4 of the way with batter.
5. Bake for 25-minutes. Let muffins cool in tray before removing.


Coconut Lemon Scallop Salad

Coconut Lemon Scallop Salad

Have you ever wondered what the difference is between a raw, extra virgin coconut oil and expeller pressed coconut oil?

The main difference is that expeller pressed coconut oil is more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless so you won’t get a coconut taste or smell infused into your food.

Try this simple pan-cooked scallop dish that uses coconut oil – so much great flavour when coconut oil and lemon juice come together.

Coconut Lemon Scallop Salad

INGREDIENTS: (serves 1)
4 dry sea scallops
2 cups arugula
1 tbsp. coconut oil (expeller pressed)
1 tbsp. olive oil
1/2 lemon
1 tsp. herbes de Provence (thyme, marjoram, savory, rosemary, hyssop, bay leaf)
Sea salt to taste

Note: Feel free to swap the herbes de Provence for different herbs.


1. Using a shallow pan, heat coconut oil over medium-high heat.

2. Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.

3. Once scallops are cooked, squeeze half a lemon into pan and coat scallops in the juice.

4. Place arugula onto a plate and top with scallops, pan juices, olive oil, dried herbs and sea salt.

5. Toss ingredients together and enjoy!

Did you know? The MCFA (medium chain fatty acids) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, an increase in energy, accelerated healing and improved immunity.