I’ve been craving sweet and sour things of late, so this deliciously healthy lemon slice recipe has been hitting the spot big time!
I have fond childhood memories of a lemon coconut slice that was based on packaged sweet biscuits, condensed milk and butter in the base, and a lemony topping based on icing sugar. A classic Grandma-style recipe.
But since dairy and refined sugar are not my jam anymore, I wanted to create a healthier plant-based version.
So here it is friends…
Not only is it made using clean & nutritious whole food ingredients, but it’s the perfect combination of sweetness and tanginess.
It’s also almost raw – oats are technically not raw since they are heated in the process of flattening them. But aside from that, this is a raw vegan recipe.
If you’ve got a craving for anything lemony, this healthy coconut lemon slice has got your back!
How to Make It
The first step here is to soak the cashews. If you have a good high speed blender, you could probably get away with skipping this step. But ideally you want to soak them in filtered water for 3 hours prior. This will soften them up so that they blend easier. To speed this up you can also soak them for just an hour in hot water.
The base is a simple combo of oats, desiccated coconut, almond meal, coconut sugar, lemon juice and a little coconut oil.
You can add the zest of half a lemon if you enjoy that flavour, or even a drop of therapeutic grade essential oil which gives a similar flavour to the zest and is much quicker!
A quick blitz of the above in a food processor will give you a mixture that you can press into the bottom of a 16x16cm baking pan. Pop this in the fridge while you prepare your topping.
Drain and rinse the soaked cashews and add them to a blender (or small food processer) along with more desiccated coconut and lemon juice, some maple syrup, coconut oil, vanilla and a pinch of turmeric for that nice yellow colour 😉
Blend until it’s smooth-ish – it won’t be perfectly smooth due to the desiccated coconut. Spread the topping evenly over the base, sprinkle with a little extra coconut and voila!
It’s that easy.
And just as good as the old school non-vegan lemon slice recipe!
PS: I wrote a post to clear up the confusion about whether oats are actually gluten-free, and why I never label my oat-containing recipes as gluten-free (even if they are otherwise GF). Check it out by clicking here.
Simple and healthy sweet and sour slice!
- 1.5 cups quick oats
- 1 cup almond meal
- 1 cup desiccated coconut
- 2/3 cup coconut sugar
- 1/4 cup coconut oil melted
- 4 tbsp lemon juice (approx. 1 lemon)
- zest from 1/2 a lemon (optional)
- 1 cup soaked cashews
- 1/2 cup desiccated coconut
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch turmeric (optional - for yellow colour)
Add all base ingredients to a food process and process to a fine crumb.
Press into a 16x16cm baking dish, lined with baking or parchment paper then place in the fridge.
Add all topping ingredients to a small food processor or blender and pulse until a smooth consistency is formed (will still appear slightly textured due to the coconut).
Spread the topping evenly over prepared base. Garnish with a little extra coconut then refrigerate for an hour or so before slicing into desired number of pieces and serving!