Lemon + coconut = a flavour match made in heaven! These subtly sweet lemon slices with just a zingy hint of citrus remind us of warm summer days. Say hello to the perfect treat for lemon lovers… We’re all about taking time out to spoil yourself – guilt be damned! With a dessert this healthy, you can indulge every day! PS: It’s gluten-free.
With these simple-to-make lemon slices, you’re getting serious bang for your culinary buck. Lemons are among the healthiest fruits available. They’re high in vitamin C and fibre, support your digestion, create glowy skin and support weight loss efforts.
Per studies, there are specific plant compounds in lemons – hesperidin and diosmin – that could lower cholesterol. These lemon slices create a new way for you to eat lemons without that sharp taste that puts so many people off from eating them. And sweetening your treat with dates and honey – no sugar in sight – means you’re eating them in a healthy way that won’t spike your blood glucose levels in a crazy way.
Ready to treat yo’self, healthily? Try these out for a dreamy, sweet moment.
Dreamy Coconut Lemon Slices
- 2 lemons, for zest
- ½ cup dessicated coconut
- ¾ cup oats
- 10 Medjool dates, pitted
- pinch of salt
- 1 tbsp melted coconut oil
For the topping
- ¾ cup macadamia nuts
- ¾ cup thread or desiccated coconut
- 2 lemons, for zest
- ⅓ cup lemon juice
- 3 tbsp honey
- Line an 18 to 20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.
- Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin. The base layer will be quite thin.
- For the topping, place all the ingredients in the food processor and blitz until smooth and creamy (this will take a few minutes). If you don’t have a food processor, use coconut cream instead of desiccated coconut and place in a blender.
- Spread topping mixture evenly over the base. Place in the freezer to set for at least two hours.
- Use a large sharp knife to cut the slice into 20 pieces. Store in the freezer.
Recipe extracted from Nadia Lim’s Fresh Start Cookbook (Random House). Visit Nadialim.com for more info and recipes.