If you love Lemon Slice, you must try this raw version. It is lemony, creamy and delicious, and is a healthy treat to satisfy those sweet cravings. It is gluten-free, dairy-free, refined sugar-free, vegan and can be made in under 25 minutes.
This is a very easy recipe. No cooking at all! Most of the hard work is done by your food processor or high speed blender. This slice, like most raw treats is best stored in the freezer. When lemons are in season, this is a great raw slice to whip up for a healthier treat for your family.
The sweetness in this Raw Lemon Slice comes from the Medjool Dates and Maple Syrup which are both refined sugar-free. The zesty lemon comes from both lemon zest and lemon juice. I’ve used cashew nuts in this slice but you could use almonds or macadamia nuts if you prefer.
About The Ingredients
- Nuts – if you don’t have or like cashew nuts, you can use macadamia nuts or almonds. Just make sure you are using raw nuts in this slice.
- Dates – I recommend you use Medjool Dates. They are softer and are better suited for raw slices.
I do hope you enjoy this Raw Lemon Slice. Once sliced, keep it in the freezer and take out the pieces you need 5 minutes before serving (although you can actually eat this straight from the freezer as it doesn’t freeze hard).
Take a look at my Raw Raspberry Chocolate Slice for another delicious raw treat idea.
- Food Processor / High Speed Blender
- Slice Baking Tray (approx 30 x 20)
- 2 cups raw cashews
- 2 cups dessicated coconut
- 20 medjool dates chopped roughly
- 3 tbsp lemon juice
- 1/8 tsp salt
- 1 cup raw cashews
- 1/2 cup coconut oil
- 1/2 cup maple syrup pure
- 1 tbsp lemon zest
- 4 tbsp lemon juice
- 1 tsp vanilla extract
- Grease and line a slice tin (approx 30cm x 20cm) with baking paper. Make sure the baking paper comes over the sides so it will be easy to remove the slice later.
- Place all the base ingredients into a high speed blender or food processor and blend until well combined and sticking together. You may need to scrape down the sides of the bowl half way through. If it’s not sticking together, add a tablespoon of water to the mixture and process again. Tip this mixture into the lined tin and press it down evenly to form the base layer. I find the best way to do this is to use clean fingers which I dip into water if they get sticky. Make sure the base is pressed firmly into the tin. Place the tray into the freezer while you make the topping.
- Clean the food processor/high speed blender before starting the next layer.
- Add all the topping ingredients to the blender and process until smooth and creamy. Scrape down the sides half way through so everything gets incorporated. Once smooth, take the slice from the freezer and pour the topping evenly over the base. Smooth and even out the topping with the back of a spoon. Return the slice to the freezer to set for at least an hour. I prefer to set mine in the freezer overnight.Once set, cut into small squares. This slice is quite rich so I cut into 30 squares. Store in the freezer and take out what you need 5 minutes before serving.