Anyone else’s lemon tree bursting at the seams with lemons just begging to be used?

Problem solved!

 

 

This easy slice is easy and uses whole food ingredients to replace the icing sugar and crumbled cookie base. I used a combination of nuts and oats in the base, which is held together with dates for some sweetness. The icing is subtly sweet from the coconut butter and adaptable to your preferred sweetness. I like a bit of tanginess (is that a word?) personally, so I keep the maple syrup minimal. But do some taste testing as you go….I know..it’s such a chore! haha

 

 

If I were to open my own cafe, this would 100% be in the cabinet! I have a feeling it wouldn’t last long either!

Make sure you keep this slice in the fridge if it’s not being devoured, as the icing will become soft when left out at room temperature, especially in summer!

 

 

Print Recipe
Lemon Slice
So close in taste to the original, it's sure to satisfy!
Course sweets
Keyword raw, vegan
Prep Time 10 minutes
Passive Time 1 hour chill time
Servings
pieces
Ingredients
Base
Course sweets
Keyword raw, vegan
Prep Time 10 minutes
Passive Time 1 hour chill time
Servings
pieces
Ingredients
Base
Instructions
  1. Line a loaf tin with baking paper. Place dates in a small bowl and pour boiling water over dates until just covered.
  2. In the base of a food processor place walnuts, almond flour and oats and blend until walnuts are fine.
  3. Add almond butter and then slowly add dates while the blade is running. The mixture will come together to form a consistency that can be pressed between your fingers and stick together. Add a tablespoon of water from the dates if it's still crumbly.
  4. Press the base mixture into the prepared slice tin and transfer to the fridge while you make the icing.
  5. In a small saucepan, melt coconut oil and coconut butter until smooth and creamy. Add lemon juice and syrup. Test for sweetness and add more sweetener if desired. * I love mine quite tart tasting as I find it complements the sweeter base.
  6. Pour the icing over the cooled base the sprinkle with the zest of one lemon. Return to the fridge for 1-hour until icing has hardened.
  7. Remove from the fridge, pull out the baking paper and slice with a hot knife.
Recipe Notes

This slice will last in the fridge for a week and also freezes well. Leave on the bench for 30 minutes to defrost before serving.

The icing will melt if left out on a hot day, so keep in the fridge when it's not being eaten.

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