Zesty Lemon Slice


If you are like me, you've been hanging out for some warmer weather and some longer days - well friends, they are finally here! I am almost as excited about Spring as I am to share this Zesty Lemon Slice recipe with you all.This is something I have been working on and wanting to create for a while now and I finally feel that it is ready. This recipe is dairy free, refined sugar free and vegan (oh and damnnnn tasty). The warmer weather and beautiful citrus treats go hand-in-hand, so it's time to get messy in the kitchen...What You Will Need:Base

  • 2cups Raw Cashews

  • 4tbsp Rice Malt Syrup

  • 1tbsp Coconut Oil

Lemon Layer

  • 2cups Oats

  • 2tbsp Coconut Oil

  • 200ml Coconut Cream

  • Juice From 2-3 Lemons (Depending On How Much Tang You Can Handle)

  • 1cup Shredded Coconut

  • 2tbsp Rice Malt Syrup

  • Extra Shredded Coconut To Sprinkle On Top

Creating The Magic:To create the base, in a food processor, blend the cashews, rice malt syrup and coconut oil until well combined.Once the base mixture is well combined and nice and sticky, firmly press down into a lined 20 x 20cm baking tray and place into the freezer for 30-40 minutes. Whilst the base layer is setting, blend in a food processor, the lemon layer ingredients until fine and well combined - this should be creamy and smooth.Once the creamy and smooth consistency has been achieved and once the base layer has set, pour the lemon layer on top, smooth evenly and pop back into the freezer for another 30-40 minutes. Cut into even slices, head outside into the glorious sun with your favourite kombucha drink and enjoy!Just a side note, if you are not refined sugar free and this is not sweet enough for you, play around with more rice malt syrup.I hope you give this recipe a go and if you do, please leave a comment below. Your feedback helps me to continue to improve recipes for you.I would love to see what you come up with. Take a picture and tag @blissfullynourished and use the #blissfullynourished on Instagram!