Gluten Free Triple Layer Lemon Dessert

This is not your typical gluten free dessert. This triple layer tangy, citrusy lemon indulgence is light yet creamy with refreshingly delicious essence.



First layer the crust ~ 3 cups walnuts • 2 tbsp. GF ground flax seeds • 1 tbsp. maple syrup • 1 tsp. coconut oil
For the second layer ~ 2 x (8 oz.) light cream cheese (room temperature) • 3 large organic eggs (room temperature) • ½ cup pure maple syrup • 1 tsp. pure vanilla • 2 tbsp. freshly squeezed lemon juice
For the top layer ~ 1/2 cup freshly whipped whipping cream • 2 cups organic Greek Yogurt choose your flavour (vanilla, strawberry, raspberry) • 1 lb. fresh organic strawberries for decoration


Preheat oven to 350 F
For the crust, place crust ingredients into a food processor and process, line a 9” x 12” baking dish with parchment paper which comes up 2” up the sides and spread the crust mix evenly pressing down slightly with a fork. Bake for 8 minutes at 350 F then cool.
For the second layer ~ Add cream cheese and maple syrup in a bowl and mix with an electric mixer, add remaining second layer ingredients and mix until smooth. Pour into the baking dish and bake for 35 minutes at 350 F, after 35 minutes turn the oven off and slightly open the door until cake cools. Place in the fridge for 6 hours or overnight.
To remove cake from the baking dish, with a knife loosen the sides and lift cake onto a serving dessert platter.
For the top layer, combine whip cream and yogurt and spread on top of the cake, decorate with strawberries. Chill until ready to serve

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