Zesty, creamy, and naturally sweet, this raw lemon and cashew slice is a refreshing treat that nourishes as much as it delights. Packed with vitamin C from fresh lemons, healthy fats from cashews and coconut, and natural fibre and minerals from medjool dates, it’s both energising and satisfying. Sweetened with pure maple syrup and balanced with the richness of coconut oil, every bite is smooth, tangy, and wholesome. A perfect guilt-free indulgence.
what you need
For the base:
- 1 ¼ cups raw cashews
- 16 medjool dates
- 1 ¼ cups desiccated coconut
- 1 tsp vanilla essence
- Pinch sea salt
- 3 Tbs fresh lemon juice
- ¼ tsp lemon rind
For the topping:
- ½ cup raw cashews (soaked for at least 3 hours)
- 1 tsp vanilla
- 1/3 cup coconut oil
- ¼ cup honey or maple syrup
- 2 Tbs lemon juice
- 1 tsp lemon rind
- Pinch salt
what to do
- Place all ingredients for base into food processor or Thermomix and blend on high until forms a sticky dough.
- Press into a greased pie dish
- Drain the cashews and place all topping ingredients into a food processor or Thermomix and blend on high for 30 seconds to 1 minute until smooth and creamy.
- Pour into pie dish and place in fridge overnight until firm.
- Can be stored in the freezer and removed 15 minutes before serving.
