Lemons are plentiful over winter, so make use of them by making this slice. Lemons are well known for being rich in vitamin C, a vitamin that supports the immune system and is essential for warding off winter bugs. The combination of oats and coconut in this slice makes it filling and satisfying, providing a perfect mid-morning snack.
Makes 12 squares
Prep Time: 15 Minutes
Base
- 1 cup desiccated coconut
- 1 cup rolled oats
- Zest of 1 lemon
- 1⁄2 cup dried dates soaked in boiling water for 30 minutes (reserve the water)
- 3 tablespoons coconut oil
- Juice of 1 lemon
- Pinch of Himalayan salt
- 3 tablespoons water from dates
Icing
- 1 cup desiccated coconut
- Zest of 2 lemons
- Pinch of Himalayan salt
- 1⁄4 cup maple syrup
- Juice of 2 lemons
- 3⁄4 cup coconut oil, melted
Method
- In a food processor, blend coconut, oats and lemon zest until very fine, then add the dates, coconut oil, lemon juice, salt, and water. Blend until the mixture comes together and forms a dough-like consistency.
- Press the dough into a baking paper-lined tin (20cm x 20cm), then place tin in the fridge while you make the icing.
- In a food processor; blend the coconut and lemon zest until fine, then add the salt, maple syrup, lemon juice and melted coconut oil and process until smooth.
- Pour the icing over the base and return to the fridge. Allow 2–3 hours to set, then slice into 12 squares. Store in the fridge.
