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Desserts & Sweets / Gluten Free / Snacks / Appetizers / Vegan

Raw Lemon Slice

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.

Close up of Raw Lemon Slice cut into squares with lemons in the background.

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 Raw Lemon Slice shown mostly unsliced, on brown baking paper with dates, cashews and lemons surrounding the slice.

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.

Top view of Raw Lemon Slice, some cut into squares and one cut in a row with a gold knife to the left and lemons at top.

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.
Top view of Raw Lemon Slice with lemons, napkins and a white coffee cup in the background and a gold knife to the left of the slices.
A baking tin showing the base of the Raw Lemon Slice pressed into the tin.
The raw base of the slice pressed and ready to be frozen while the top layer is made.

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).

Raw Lemon Slice cut into squares on white baking paper with lemons in the background.
Side front view of Raw Lemon Slice on baking paper with lemons in the background.

Take a look at my Raw Raspberry Chocolate Slice for another delicious raw treat idea.

Close up side view of the Raw Lemon Slice cut into squares with a knife on the side.

Raw Lemon Slice

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.
Prep Time: 25 minutes
Total Time: 25 minutes
Course: Dessert, Snack, Sweet
Cuisine: Australian
Keyword: dairy-free, easy, gluten-free, healthy, lemon, quick, raw, raw lemon slice, raw slice, refined sugar-free, vegan
Servings: 30
Calories: 200kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • Food Processor / High Speed Blender
  • Slice Baking Tray (approx 30 x 20)

Ingredients

Base:

  • 2 cups raw cashews
  • 2 cups dessicated coconut
  • 20 medjool dates chopped roughly
  • 3 tbsp lemon juice
  • 1/8 tsp salt

Topping:

  • 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

Instructions

Base

  • 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.

Topping

  • 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.

Notes

Tip: When measuring out the maple syrup and coconut oil, measure the coconut oil first and then the maple syrup in the same 1/2 cup measurement, as the maple syrup will pour out more easily.

Nutrition

Calories: 200kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

14 Comments

  • Heidi
    September 10, 2020 at 10:31 pm

    5 stars
    Tried this tonight and it was delicious! The topping is heavenly and super smooth and creamy. I used cashews but I’d be keen to try it with almonds or perhaps a mix of both in the future. Tastes delicious straight out of the freezer too.

    Reply
    • Katrina
      September 13, 2020 at 2:24 pm

      Thanks so much Heidi. I just love the creamy topping too. You can definitely give this a go with almonds or a mix of both. The cashews are the creamiest nut to use but almonds can definitely be a substitute. So glad you enjoyed it. 🧡

      Reply
  • Ray Melbourne
    November 2, 2020 at 9:36 pm

    5 stars
    This recipe is delicious! I’m lazy and don’t clean the food processor in between layers 🙊 it turns out perfectly every time. Please note if you use almonds for the base, you may need more dates or liquid to bind it together. AAA+++

    Reply
    • Katrina
      November 7, 2020 at 11:23 am

      Thank you so much Ray for your review. I am so glad you are enjoying this Raw Lemon Slice recipe. 💛🍋

      Reply
  • Melissa
    December 11, 2020 at 2:46 am

    Is there something I can teplCe the coconut with? Oats maybe?

    Reply
    • Katrina
      December 13, 2020 at 1:40 pm

      Hi Melissa, I would recommend using either almond meal or oatmeal/oat flour instead of the desiccated coconut in this recipe as they would be the most similar substitutes. I have never tried it so would love to hear how it turns out. Katrina 🧡

      Reply
  • Anne
    December 15, 2020 at 11:26 am

    Did you use refined or unrefined coconut oil? Could I use unrefined?

    Reply
    • Katrina
      December 16, 2020 at 5:24 pm

      Hi Anne
      I have used both in this recipe and either is fine to use. Unrefined has a slightly stronger coconut taste but I don’t mind that. Hope you enjoy this slice. Katrina 🍋 💛

      Reply
  • Sarah Walker
    February 6, 2021 at 12:37 am

    5 stars
    Is the 200calories per serve or for the whole slice please? It tastes amazing!

    Reply
    • Katrina
      February 10, 2021 at 2:57 pm

      Hi Sarah
      Thank you so much. Am so glad you like it. The 200 calories is per piece based on the slice being cut into 30 pieces.

      Reply
  • Liz Packer
    June 12, 2021 at 1:23 pm

    4 stars
    Simple and very tasty. Keeps well and is hard to stop at only one piece.

    Reply
    • Katrina
      June 16, 2021 at 1:01 pm

      Hi Liz
      Thanks for your comment. Glad that you enjoyed this raw slice. Thanks for trying my recipe. 💛

      Reply
  • Cherie
    September 6, 2021 at 9:36 am

    Have you used liquid coconut oil?? (MCT oil) easiest to use as already being in liquid state but would worry it won’t set aswell. In your measure of half a cup of coconut oil is it in liquid form or solid??

    Reply
    • Katrina
      September 8, 2021 at 5:17 pm

      Hi Cherie
      I mostly used extra virgin set coconut oil in bakes but have used the liquid one once and it seemed to work fine. When measuring coconut oil it is usually always in liquid form. Hope this helps. K

      Reply

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