Raw Lemon Slice
Matt’s parents lemon tree is going crazy and has so many lemons which inspired us to create this raw slice recipe. I asked my Mum for her delicious recipe but there was soooo much sugar in it so I thought we would make our own healthier version which turned out really well :) it’s super easy to make and it has a crunchy nut base and a creamy, coconut & lemon topping. It’s a great little sweet treat with no refined sugar, dairy free & gluten free. We hope you like it!
Makes 16-20 slices.
Ingredients:
Crunchy nut base:
160 grams almonds
120 grams walnuts
50 grams shredded coconut
90 grams pitted dates
25 grams maple syrup
Creamy, top filling:
300 grams cashews
1 can of 400 grams coconut cream
100 grams maple syrup
20 grams reserved grated lemon peel/zest
50 grams lemon juice
25 grams melted coconut oil
1 tsp vanilla extract
pinch of turmeric
pinch of ground ginger
Shredded or desiccated coconut and lemon zest to sprinkle over the topping
Line a small rectangle baking tray with a silicone baking mat or baking paper.
Add 30 grams lemon peel to the Thermomix bowl and blitz 10 seconds, speed 10. Scrape down the sides of the bowl and repeat. Transfer to a small bowl and don’t worry about cleaning the bowl.
Add all of the crunchy nut base ingredients to the TM bowl and blitz 15 seconds, speed 7. Pour nut base onto the baking tray and flatten out with your hands or the back of a spoon and make sure it’s even. Put the baking tray in the fridge so it cools while you make the filling. Clean the TM bowl.
Add all of the creamy filling ingredients to the TM bowl and blitz 1 minute, speed 9. Pour over the top of the nut base.
Sprinkle reserved 10 grams grated lemon peel and some shredded or desiccated coconut on top of the filling. Put the tray in the fridge and let it set for minimum 4 hours.
After 4 hours, cut the slice into squares or rectangles. Enjoy :)
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