With a surplus of lemons around and an ongoing love for coconut, this raw combo is always a winner in my eyes…
A take on the usual lemon cream squares you might find in a tea-house…these little beauties are a sweet duo of tangy and nutty, creamy and chewy.
This recipe is gluten free, refined sugar free, vegan-friendly & raw.
With the piles of recipes similar to this out there in the sphere of health bloggers, instagrammers & health professionals…all promoting healthier options of childhood favourites – it’s silly not to try them out!
To find alternative recipes and ingredients that work in a similar way – and the challenge they present – it really does make for a more enjoyable eating experience! (Plus you know they’re actually nourishing)
I attempted this recipe twice before this winner – So you can be rest assured – It’s been tried, tasted and now has the tick of approval (from some very picky tasters!).
I like to keep it in the fridge as I prefer it softer to eat, but feel free to keep in the freezer for longer keeping and a firmer finish.
You’ll just need to let it sit out before eating (which i’m definitely not patient enough for !!)
Have a go this weekend, I know you’ll love it.
~ 1 cup dried dates (soaked to soften)
~ 1 cup raw almonds
~ 1 cup desiccated coconut
~ 1/2 cup dried apricots
~ 2 tbsp coconut oil
~ 2 tbsp lemon juice
~ 2- 3 tbsp water
~ 1 tbsp rolled oats (optional in GF)
~ 1 tsp cinnamon
~ 1/4 tsp vanilla extract
~ Pinch of salt
~ 1 can organic coconut cream (not milk)
~ 2 cups raw cashews (soaked)
~ 2 tbsp raw honey (or sweetener of choice)
~ 2 tbsp coconut oil
~ 2 lemons – squeezed & zested
~ 1/8 tsp vanilla extract
1. Pop all of the base ingredients into the food processor and blend until a chunky paste is formed – add more liquid if needed. Then line a tray with baking paper and scoop the mixture onto the tray, press down firmly with the back of a spoon / fingers and press evenly into all corners. Set aside.
2. In a clean food processor, place all ‘top layer’ ingredients in and blend until very smooth. You don’t want any chunky or grainy nut pieces – if your food processor is struggling – pour it into the blender and blend until silky smooth.
3. Pour the liquid layer over the base evenly – top with extra lemon zest if you like and then pop into the fridge for 3 – 4 hours until firm-ish to touch…You could also use the freezer to speed things up but it will go very hard so you’ll need to leave out when ready to eat.
Keep in the fridge and enjoy a slice with a hot cuppa & a good friend x
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