Lemon Slice

This recipe is gluten free, dairy free and egg free... and full of traditional lemon slice flavour!

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Ingredients

Base

• 3/4 cup macadamia nuts

• 1/4 cup sunflower seeds

• 1 cup desiccated coconut

• 6 Medjool dates, pitted

• 1 tbsp lemon zest

• Spray oil for greasing

Topping

• 1 heaped cup of cashews

• 2 tbsp lemon zest

• 3/4 cup lemon juice

• 1/2 cup desiccated coconut

• 3 Medjool dates, pitted

• 1/4 cup maple syrup

• 1/4 cup coconut oil, melted

Method

1. Place cashews in a small saucepan and cover with water. Boil for 10 minutes then strain.

2. Place all of the base ingredients in a food processor and blitz on high speed until combined - it should be crumbly, but sticky if you pinch it between your fingers, don’t over mix it.

3. Grease and line the bottom and long edges of a large loaf tin.

4. Tip the base mixture into the tin and press it down firmly using the back of a spoon. Make sure it is in an even layer over the base of the tin. Place in the freezer while you prepare the topping.

5. Add all of the topping ingredients to the food processor (no need to wash it in between) and blitz at a high speed for 2 minutes. Scrape down sides and blitz again until completely smooth.

6. Remove the tin from the freezer and spread the topping mixture over the base. Smooth the top.

7. Place in the freezer for 4 hours to set.

8. When set, turn out onto a chopping board and cut into pieces. Let the slice sit at room temperature for 15 minutes before eating and store excess in an airtight container in the fridge or for a longer shelf life, the freezer.