15 Aug Raw Lemon Slice
I do have a soft spot for zesty citrus slices, but today all I seem to find it ones that are far to overloaded with sugar or agave syrup. So I set out to make my own. This has just enough sweetness for my liking, but if you like a little more add a dollop more honey.
Loaded with only whole real food and packed full of flavour. I store in the freezer and eat straight from there, but if you sit on the bench of 10 minutes it will soften nicely and be the perfect little treat to pull out when you have guests over.
1 1/2 cups desiccated coconut
1/2 cup soaked cashews
10 medjool dates, seeds removed
zest of one lemon
juice of 1/2 a lemon
1 cup soaked cashews
4 tablespoons coconut oil
3 tablespoons coconut cream
2 tablespoon honey**
zest two lemons
juice 1 1/2 lemons
Cover cashews with water and soak for a minimum of 6 hours. Preferably overnight.
Line a 20cm square tin with baking paper.
Drain the cashews and put all of the base ingredients into your processor and blend until crumbly and able to stick together.
Tip mix into tin and press down evenly.
Place the top ingredients into your processor and blend until smooth and well combined.
Now pour this mixture over your base. Tap the tin on the bench or floor to get the top to really settle into the base.
Place in freezer to set and to store.