Lemon Coconut Slice

LEMON COCONUT SLICE

{ SUMMER SENSATIONS WITH BROOKE MEREDITH }

Contributor: Brooke Meredith

{ INGREDIENTS }

BASE:

1 cup raw cashews
1 cup desiccated coconut
1 cup pitted dates
pinch of salt
1 tbsp lemon juice

ICING

½ cup raw cashews
¼ cup coconut oil, melted
¼ cup rice malt syrup
1 ½ tbsp lemon rind
2 tbsp 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 teaspoon 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.

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Categories: SNACKS.