Gluten Free Lemon Slice

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!

Base Ingredients

1 cup raw cashews

1 cup desiccated coconut

1 cup pitted dates

pinch of salt

1 tbs lemon juice

Icing

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.

Method

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!