Raw Coconut, Lemon & Macadamia Slice
This luscious combination of creamy coconut and lemon is one of my favourite's and it's gluten free, sugar free and dairy free! 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
10 medjool dates, chopped in half
3 teaspoon lemon zest
2 cups desiccated coconut
1/2 cup coconut butter
1/2 - 3/4 cup lemon juice
1 large banana mashed
1/3 cup coconut cream
1/4 cup melted coconut oil
The Bondi Baker Method
Step 1- In a food processor, blend the nuts and the dates until the mixture sticks together. Now add one tablespoon of the coconut cream and zest and check the consistency as you go so it doesn't get too wet or dry. Press the mixture into a greased deep set pan and place 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 remaining coconut cream with the coconut butter until the mixture is thick yet smooth and creamy. If it is too runny, add some coconut.
Step 3- Add in the melted coconut oil 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.