Lemon Slice

Dairy Free - Refined Sugar Free - Vegan

 Ingredients:

BASE

2cups Raw Cashews

4tbsp Rice Malt Syrup 

1tbsp Coconut Oil

LEMON LAYER

2cups Oats

2tbsp Coconut Oil

200ml Coconut Cream

Juice From 2-3 Lemons (Depending On How Much Tang You Can Handle)

1cup Shredded Coconut

2tbsp Rice Malt Syrup

Extra Shredded Coconut To Sprinkle On Top

Creating The Magic:

To create the base, in a food processor, blend the cashews, rice malt syrup and coconut oil until well combined.

Once the base mixture is well combined and nice and sticky, firmly press down into a lined 20 x 20cm baking tray and place into the freezer for 30-40 minutes. 

Whilst the base layer is setting, blend in a food processor, the lemon layer ingredients until fine and well combined – this should be creamy and smooth.

Once the creamy and smooth consistency has been achieved and once the base layer has set, pour the lemon layer on top, smooth evenly and pop back into the freezer for another 30-40 minutes.  

Cut into even slices, head outside into the glorious sun with your favourite kombucha drink and enjoy!

Just a side note, if you are not refined sugar free and this is not sweet enough for you, play around with more rice malt syrup.

For more recipes from our superstar Nutritionist Lacey, check out www.blissfullynourished.com.au