Spice up your life with my Lemon Slice

Image by Kate Duncan

What do you do when life gives you lemons?

Make lemon slices! 

Think back to the first lemon slice you ever bit into. Was it equally decadent yet surprisingly fresh, classically creamy yet delicately chewy and beautifully zingy yet surprisingly sweet?

The lemon slices many recall from childhood were made with a chewy biscuity base that was complemented perfectly by a smooth lemony filling that achieved mouth-watering satisfaction. But, these desserts were often made with a biscuit base, loads of sugar, flour, milk, coconut and of course, luscious lemon.

While this may be the dessert you dream of, for some it is a nightmare for the gut. Sugar, gluten and dairy are all known to irritate the lining of the gut, causing various digestive disorders and serious discomfort in some people.

But there is no need to give up on lemon slices altogether.  I'm encouraging you to throw out everything you’ve ever known and thought about lemon slices right now, because things are about to get very interesting…

I'm going to share with you my raw, sugar-free lemon slice that's bound to impress and tastes just like the real thing minus the uncomfortable bloating after eating. 

To begin, lets work from the ground up, in this case it’s all about the base. Instead of a regular lemon slice biscuit base, this supercharged slice uses a delicious mix of shredded coconut, coconut butter and creamy cashews.

You may be looking at this and thinking: what’s the difference between coconut oil and coconut butter?

Well, coconut oil has been extracted from the meat of the coconut whereas coconut butter is a spreadable paste made from coconut flesh. Coconut butter can act like a metabolism booster that can help burn calories and increase energy levels. It's high in lauric acid which can boost immunity and ward off viruses.  It’s delicious in soups, curries or sometimes, off the spoon (I won’t tell if you don’t!).

Of course, you can’t have a lemon slice without a zingy squeeze of lemon. Lemons are rich in many nutrients like immune-fighting vitamin C and blood pressure-stabilising potassium. They can also help aid digestion, balance our internal pH levels and reduce fevers. If you are looking for an excuse to eat a lemon slice, this is it! 

And now for the filling. Not only do these slices contain lovely lemons, they also contain limes. Limes have been used for centuries for their medicinal purposes. They can help aid digestive disorders, relieve constipation and get your skin nice and glowy. Combine the lemon and the lime and you've got a really good show going!

I just need to warn you, these lemon slices will give any other lemon slice you've ever had a run for it's money. They're seriously decadent, fresh and delicious.

PS: If you're a slice loving kind of person, please promise you'll check out my Salted Caramel Slice and Australian Lamingtons.

Without further adieu, the lemon slices you've all been waiting for:

Lemon Slice

Ingredients:

• Base
• ¾ cup raw cashews, soaked for 2 hours in filtered water & drained
• 1 cup shredded coconut
• ¼ tsp stevia powder
• 60mL freshly squeezed lemon juice
• 1 tbsp melted coconut butter

• Filling
• 250g raw cashews, soaked for 2 hours in filtered water & drained
• ½ cup coconut butter
• Zest & juice 2 limes
• Juice 2 lemons
• 1 tsp alcohol-free vanilla extract
• ¼ tsp stevia powder
• 60mL coconut milk

Method:

• To make the base, combine cashews and shredded coconut in food processor and blend. Stir in remaining base ingredients, adding some filtered water
 if it looks too dry and won’t hold together.
• Use your hands to mould mixture into dough, then press dough into freezer-proof tray. Place in freezer for 30 mins.
• To make filling, combine all the ingredients in a food processor and blend until smooth.
• Remove the base from freezer and add the filling, using the back of the spoon to smooth the top.
• Return the slice to the fridge for 30 mins or until set. Cut into slices and serve.
• Will keep in airtight container in fridge for up to 1 week, or 2 weeks in freezer.

Enjoy!

Lee xo