Dreamy Coconut Lemon Slices
These dreamy bites are so good you wouldn't guess they're (almost) vegan and healthy!
Ingredients
- 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
Instructions
- 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.