This raw Lemon Coconut slice is the perfect, throw together summery dessert. Think lemon cheesecake, only bite sized ;)
Desserts
Lemon Coconut Slice
By Brooke Meredith, A Conscious Collection
Base
- 1 cup Raw Cashews
- 1 cup Fine Desiccated Coconut
- 1 cup pitted dates
- pinch of salt
- 1 tbs lemon juice
Icing
- ½ cup Raw Cashews
- ¼ cup Coconut Oil, melted
- ¼ cup rice malt syrup or Coconut Nectar
- 1 ½ tbs lemon rind
- 2 tbs lemon juice
- ½ tsp Vanilla Bean Powder
- Step 1Line a slice tin with baking paper allowing it to flow over the edges.
- Step 2Pulse all base ingredients in a food processor or high speed blender until well combined. Add a tsp of water at a time if need be until the mixture starts to stick together.
- Step 3Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set.
- Step 4Wash the food processor and make sure it’s completely clean of previous mixture. Place in all the icing ingredients and blend/pulse until smooth and creamy.
- Step 5Remove tin from the freezer, pour the icing on top, sprinkle with a little extra lemon rind and store in the fridge. Best eaten once the icing has firmed.
