Lemon & Almond Slices

DifficultyAdvanced

Prep Time5 hrs 5 minsCook Time35 minsTotal Time5 hrs 40 mins

 For the crust:
 
 175g/6oz ground almonds
 2 tbsp. coconut sugar
 3 tbsp. coconut oil
 1 tsp. maple syrup
 
 For the lemon topping:
 
 125g/4.5oz cashews
 250g/9oz coconut cream (the hardened cream from the top of a can of full fat coconut milk)
 Zest from 5 lemons
 Juice from 4 lemons
 2 tbsp. arrowroot starch
 1 tbsp. honey
 
 Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest

1

Place the cashews in a bowl of boiling water and leave to rest for 1 hour.

2

Preheat the oven to 170C/340F.

3

Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.

4

Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).

5

Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.

6

Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.

7

Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.

8

Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.

9

Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

See more recipes here - http://www.mynutricounter.com/

Ingredients

 For the crust:
 
 175g/6oz ground almonds
 2 tbsp. coconut sugar
 3 tbsp. coconut oil
 1 tsp. maple syrup
 
 For the lemon topping:
 
 125g/4.5oz cashews
 250g/9oz coconut cream (the hardened cream from the top of a can of full fat coconut milk)
 Zest from 5 lemons
 Juice from 4 lemons
 2 tbsp. arrowroot starch
 1 tbsp. honey
 
 Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest

Directions

1

Place the cashews in a bowl of boiling water and leave to rest for 1 hour.

2

Preheat the oven to 170C/340F.

3

Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.

4

Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).

5

Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.

6

Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.

7

Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.

8

Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.

9

Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

Lemon & Almond Slices

Leave a Reply