Raw Lemon Slice
Servings
6 - 12
Prep Time
25 minutes
We love using the whole plant, which is why this recipe not only uses the fresh juice of a lemon but the zest as well! Combined with our delicious raw ingredients and you've got yourself a perfect treat.
Ingredients
4 medjool dates, pitted
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½ cup or 50g rolled oats
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1 cup or 100g natural almond meal
1 Tbsp or 5g lemon zest
¼ cup or 50g coconut oil, melted
1 pinch salt to taste
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1 cup or 130g raw cashews
boiling water, see method
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½ cup of 40g desiccated coconut
2 Tbsp or 30g lemon juice
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5 Tbsp or 50g icing sugar
40g coconut oil, melted
1 tsp or 2g lemon zest
Base
Top
Directions
- Soak the cashews in a bowl of boiling water while you prepare the base of the slice.
Add all of the base ingredients to a food processor and blitz until well combined and crumbly. The mixture should hold together when pressed. If it seems too dry, add a touch more coconut oil.
Press mixture into a lined 16cm* square tin.
- Set aside while you prepare the top.
- Add all of the “top” ingredients; not including the lemon zest, to the food processor.
- Blitz until the mixture is smooth, scraping down the sides where necessary.
- Spread evenly onto the base of the slice and sprinkle with the remaining lemon zest.
Freeze for at least half an hour.
Once set, take the slice out of the tin and cut into slices.
- Store in a sealed container in the refrigerator or freezer.
Recipe Note
*Use whatever tin you have on hand. The smaller the tin the thicker the slices.
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