These little squares of Lemon Slice are the perfect flavour to reflect the summer that will soon be gracing us. With a cashew cream icing upon a heavenly gluten free nut base, they are a sure winner for all foodies; intolerant or not. All you need is a food processor or high speed blender and 15 minutes of your time. Yep! They are that simple, you really don’t need to be an expert cook, so get mixing!
1 cup raw cashews
1 cup desiccated coconut
1 cup pitted dates
pinch of salt
1 tbs lemon juice
½ cup raw cashews
¼ cup melted coconut oil
¼ cup rice malt syrup
1 ½ tbs lemon rind
2 tbs lemon juice
½ tsp vanilla bean powder (or) natural vanilla flavouring.
Line a slice tin with baking paper allowing it to flow over the edges.
Pulse all base ingredients in a food processor or high speed blender until well combined. Add a tsp of water at a time if need be until the mixture starts to stick together.
Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set.
Wash the food processor and make sure it’s completely clean of previous mixture. Place in all the icing ingredients and blend/pulse until smooth and creamy.
Remove tin from the freezer, pour the icing on top, sprinkle with a little extra lemon rind and store in the fridge. Best eaten once the icing has firmed.
Enjoy your delicious Lemon Slice!