Katie Lolas
Aug 16, 20191 min
Updated: Nov 12, 2019
If you’re a fan of lemon and coconut flavours then this clean treat is for you! It’s quick and simple to make and super creamy and delicious. It’s also plant-based and refined sugar-free – It’s honestly my favourite slice recipe yet!
Ready In: 20mins
Makes: 16 pieces.
.
Ingredients:
Base:
1 cup raw cashews
15 medjool dates, pitted
1 cup desiccated coconut
2 tbsp lemon juice
pinch of salt
Top
½ cup raw cashews
¼ cup coconut oil, melted
1/4 cup maple syrup
2 tbsp lemon juice
1 tsp lemon rind, finely grated
1 tsp vanilla extract
Method
Step 1. Place all the ingredients for the base in a food processor on a high speed blend until mixture resembles a fine, sticky crumb. Firmly press base mixture into the base of your prepared tin
Step 2. Process all the ingredients for the top layer until completely smooth and creamy. Spoon the mixture on top of the base and smooth with the back of a spoon. Freeze for approximately 10 mins
Step 3...and as usual, try not to eat all at once!
Notes:
Store in freezer
I used is 20 x 20cm tray
Maple syrup can be swapped out for any other sticky sweetener of choice
Use hashtags #LLMealPrep#LLMealPrep, #LadyLolas#LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story
Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded