12 August 2018 / Food

Healthy Lemon Coconut Slice

As fresh and as a cool Dunedin morning, this recipe is for all the lemon lovers out there. With citrus plentiful and the sound of spring only whispers away, it’s a perfect excuse to enjoy this deliciously zesty yet sweet slice.

The ingredients offer valuable nutrients, fibre and fats which work together to keep you fuller and more satisfied with just right amount treacle to also satisfy that sweet tooth.

Being able to enjoy these things in moderation is important because balance triumphs restriction any day.

Base:
1 cup steel cut oats, blended into a flour.
1 cup desiccated coconut
¼ cup ground linseeds
zest of 1-2 lemons
¼ cup lemon juice
3T butter or coconut oil
3T maple syrup or honey/brown rice syrup

Topping:
¾ cup cashews (soaked in water for 2-4 hours)
45g butter, melted (or coconut oil)
2T lemon juice
3T maple syrup or honey/brown rice syrup
pinch salt
1 ½ cups desiccated coconut

Method:

For the base, combine all ingredients in a food processor until it forms a texture that holds together well when pressed.

Press the mixture into the bottom of a lined baking tin.

Leave to set in the fridge.

For the topping combine the soaked cashews, butter, lemon juice, in a food processor until a creamy smooth texture forms.

Fold through the coconut with a spoon and then pour on top of the base.

Leave the slice in the fridge for 2-3 hours until set and then cut into squares. Sprinkle with slivered almonds or coconut for decoration.