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Raw Lemon Slice

April 07, 2020

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.

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