Raw Lemon & Coconut Slice
There's nothing like the beautiful combination of creamy coconut and luscious lemon. This slice is one of my favourite's and it's full of gluten free, sugar free and dairy free goodness with nutrients from the coconut, dates and lemon. Oh, and it's super easy to make and lasts in the fridge for up to four days! BB xxx
2 cups macadamia nuts or almonds
8 - 10 medjool dates, chopped in half
1 teaspoon lemon zest
1 tablespoon coconut nectar
2 cups desiccated coconut
1/2 cup coconut butter
1/2 - 3/4 cup lemon juice
1 large banana mashed
1/4 - 1/3 cup coconut nectar
1/4 cup melted coconut oil
The Bondi Baker Method
Step 1- In a food processor or high speed blender, blend the nuts and the dates until the mixture sticks together. Now add the nectar and zest and check the consistency as you go so it doesn't get too wet or dry. Press the mixture onto baking paper in a container to whichever thickness you prefer the base to be. Set in the fridge while you prepare the topping.
Step 2- Melt coconut butter in a bowl over warm water until it turns into a liquid. Blend in the lemon juice, banana and nectar with the coconut butter until the mixture is thick yet smooth and creamy.
Step 3- Add in the melted coconut oil and vanilla powder until it’s all combined.
Step 4- Smooth the mixture onto the base, and set the slice for at least 3-4 hours before slicing. Top with extra coconut flakes and lemon zest.