This lemon slice is something else. When it comes to raw, vegan and sugar-free treats, this slice is up there. You know you've done something right when the batch gets devoured in a matter of hours and everyone is certain they will never go back to eating the junky, sugar-filled version ever again. There really isn't anything better than a coconut-crunchy, lemon zest spiked treat to get everyone's stomach and face smiling.
The base of this slice is a combination of oats and almond flour. This makes it a very filling and satisfying snack with plenty of fibre and a serve of healthy fats. These nutrients help you to feel full if it's a hunger-craving you are trying to curb as well as stabilise your blood-sugar if you're a 'dipper and diver' when it comes to energy control. When I say that this slice is sugar-free, I do not mean that it is completely free of sugar. It is naturally sweetened with dates which not only provide flavour but also binds the slice together. If you are on a low-FODMAP diet, you can omit the dates, alternate with brown rice syrup and coconut oil and add more almond meal/oats where necessary (see notes below).
Now let's talk about lemon zest. We all know what lemon juice is good for and it definitely does it's job in this slice by providing a nice, lemony flavour but it is the zest that gives it it's kick. It's like eating actual lemon meringue pie. Lemon zest is an extremely high source of vitamin C and actually contains more than the juice does. This slice gives you zest in it's raw and honest form meaning you get all the abundant vitamin C and other antioxidants we all need to combat the damage of the modern life.
This slice is simple to make, easy to eat and wonderfully enjoyable to look at (especially when you push edible flowers into the icing). It will serve a pack of lunch guests, last a week in the fridge hidden from everyone else if you're like that or be dished up at dessert time with the family. Any which way, it is a recipe that will be made and enjoyed time and time again.
*a food processor or blender is required
1. Prepare a small tray or container with baking paper or glad wrap and set aside
2. Place all the ingredients for the base in a food processor and blitz until the mixture turns into a nicely combined dough. It should not be too wet so if you find yourself with a very wet mix, add more oats to soak up some moisture.
3. Put the dough into the tray and press down well so that it is evenly spread. Place this into the fridge while you make the topping.
4. In a small saucepan, very gently heat the coconut oil, coconut butter and sweetener until everything has melted and can be combined. Remove from the heat and whisk the ingredients quickly. Once the mixture is cool enough, add the lemon juice and mix one last time.
5. Remove the slice from the fridge and pour the cool topping mixture over the top to cover the entire slice. Add the lemon zest and push the edible flowers into the topping (is using) then return the slice to the fridge to set. It should only take about 30 minutes.
6. Slice into 12-15 pieces and serve straight away or store in an airtight container for up to 1 week.
makes 12-15 pieces
1 cup gluten-free oats
1/3 cup almond meal
3/4 cup fresh dates, pitted
3/4 cup coconut flakes
2 tbsp liquid sweetener of choice
Zest of 1 lemon (save some zest to sprinkle on top)
Juice of 1/2 a lemon
a sprinkle of rock salt
1/4 cup melted coconut oil
2 tbsp coconut butter/cashew butter/macadamia butter
Juice of 1/2 a lemon
2 tbsp liquid sweetener
Edible flowers, optional
- Low FODMAP Option- in place of dates, add 4 tbsp softened coconut oil + 2 tbsp brown rice syrup and adjust oats as needed in order to get a nice, soft dough.
- When you press the dough into the tray, depending on your tray size, you may find it the base is being spread a bit thin. If you want it thicker, do not commit to pressing the dough into the whole tray but just use a section of the tray and press the baking paper up alongside the exposed edge to create a barrier.