Lemon & Coconut Slice
You will need 5 lemons for this recipe (use unwaxed lemons, or use waxed lemons, but just remember to remove the wax before zesting them). You will also need a food processor.
- 3 cups desiccated coconut
- 1 cup ground almonds
- 4 tablespoons coconut oil
- 9 medjool dates (stones removed)
- Zest of 2 lemons
- Juice of 1 lemon
- Pinch of sea salt
- 125 g coconut butter
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- Zest of 3 lemons
- Juice of 1 ½ lemons
Grease & line a 20 x 20 cm baking tin.
To make the base, put the base ingredients in a food processor and process well until it holds together when pinched.
Press firmly into the baking tin, making sure it is nice and even. Place in the fridge.
Wipe out the food processor and process the lemon layer ingredients until smooth. Spread this over the base layer evenly. Grate over a bit more lemon zest to make it look nice! \
Return to the fridge to set for about half an hour.