RAW LEMON SLICE

RAW LEMON SLICE

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Makes:14‒16 slices

INGREDIENTS

• LEMON LAYER
• 2 cups (180 g) fine desiccated coconut
• 1 cup (200 g) coconut oil, melted
• 120 ml freshly squeezed lemon juice
• ⅓ tsp ground turmeric
• ½-1 tsp (4 g) Nuvia Sweetener
• 1 tbsp (15 g) hulled tahini paste
• 1 tbsp lemon zest
• 
  
• BASE LAYER
• 1 cup (180 g) buckwheat groats (could use oats or ground almonds)
• ¼ cup (60 g) hulled tahini
• ¼ cup (54 g) coconut oil, melted
• 1-2 tbsp Nuvia Sweetener
• ½ tsp vanilla extract
• ⅓ tsp sea salt
• 
  
• Freshly grated lemon zest (to garnish, optional)

METHOD

• 1. Line a 20 cm x 20 cm square tray (4.5 cm deep) with baking paper.
• 2. Blend the groats and Nuvia Sweetener in a food processor until they form a flour.
• 3. Add the tahini, melted coconut oil, vanilla extract, salt and blend until combined.
• 4. Press the mixture firmly down into the lined tray. Flatten and place in the fridge.
• 5. Melt your coconut oil and add all ingredients, except half of the desiccated coconut, to a high speed food processor.
• 6. Pulse to incorporate everything then blend on high speed until well combined and the mixture begins to stick together.
• 7. Stir through remaining desiccated coconut until well combined. Bring out your base layer from the fridge.
• 8. Dollop the mixture on top of your base layer and flatten down firmly and evenly.
• 9. Set in the refrigerator for at least 2 hours before slicing. Enjoy.