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This lemon slice ticks all the right boxes when it comes to the perfect balance of lemon tart to sweetness. It's simple to make, packed with nutritious wholefood ingredients and it's yum. If you're a fan of lemon and coconut then this will be your guilt-free go-to. You can make a big batch and leave slices in the freezer for when sweet o'clock comes around. This slice is gluten free, refined sugar free, wheat free and dairy free (if you don't use butter).
This recipe is featured in the "Jay & Sarah" cookbook which contains many of our family most favourite recipes.
Makes: 20 slices / Prep Time: 15 ,mins / Set Time: 30 mins
2 cups of pitted dates, halved
2 cups desiccated coconut
2 tbsp coconut oil or butter, melted
2 cups of desiccated coconut
zest and juice of 2 lemons
3 tbsp coconut oil or butter, at room temperature
3 tbsp liquid honey or pure maple syrup
3 tbsp coconut creme
1. Place the dates in a bowl, cover with boiling water and leave to soak for 10-15 minutes. Drain the water and set the dates aside. Line an 18-20 cm square slice tin with baking paper.
2. Put the dates, coconut and oil or butter in a food processor and blitz until well combined. You might need to stop it a few times to scrape down the sides with a spatula.
3. Using the back of a large spoon, press teh base mixture firmly into the lined tin. Place it in the freezer for 15 minutes to firm up.
4. Place all the topping ingredients in the food processor and blitz until you get a thick, creamy consistency. Spread the topping over the base then place it back in the freezer for another 15 minutes to harden.
5. Remove from the freezer and cut into squares. Store in an airtight container in the freezer for up to 2 weeks.
- Feel free to add 1/2 cup of chopped almonds to the base for extra crunch.
- For special occasions, try making candied lemon peel: place thinly sliced lemon peel in a saucepan on a medium heat with 2 tbsp honey or pure maple syrup. Stir till the peels are coated and golden.