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Quick and Easy Lemon and Macadamia Slice

117 comments

lemon and macadamia slice


Lemon and Macadamia Slice

Base

  • 12 medjool dates
  • 2 1/2 cups desiccated coconut
  • 1 tablespoon almond butter
  • 1 tablespoon coconut cream
  • 1 teaspoon vanilla extract
  • pinch of salt

Topping

  • 2 cups macadamias
  • 1/3 cup maple syrup
  • zest and juice of one lemon
  • 3 tablespoons coconut oil, liquid
  • 1 teaspoon vanilla
  1. Line a 20cm square cake tin with baking paper hanging over the sides for easy removal.
  2. Place the base ingredients into your processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin.
  3. Place the macadamias into your processor and blend until they form a smooth paste. Add in the remaining ingredients and blend until the mixture is smooth. Pour the mixture over the base, level the top and place in the fridge or freezer to set.
  4. Slice. Serve. Eat and enjoy.

If you are enjoying the recipes I would be thrilled if you had a moment to check out the books! Your support is invaluable to myself and to the running of Wholefood Simply! With love and gratitude, B x

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Lemon and Macadamia Slice
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117 comments
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117 comments

Carmel August 14, 2013 - 7:26 pm

Thank you B. I have 2 amazing best best friends like you have in Rach, they are there for me any time, they let me breathe and be me. Sitting in their lounge rooms and not saying a word can be the best conversations.

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bianca August 14, 2013 - 7:44 pm

I love this Carmel, thank you. xx

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Stevie August 14, 2013 - 7:37 pm

Looks divine!
What is the garnish or topping you have pictured on top of the slice?

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bianca August 14, 2013 - 7:43 pm

Hi Stevie, on the top of the Lemon Slice in the photo is macadamias and lemon rind quick pulsed in a blender or food processor. I hope you get to try the slice. Many thanks, Bianca

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JC Davis August 16, 2013 - 9:04 am

Coconut what? Flakes, oil, milk, cream?

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bianca August 16, 2013 - 1:14 pm

Sorry, I was referring to desiccated coconut which I believe is finely shredded dried coconut outside of Australia. Thank you for pulling me up on this. Bianca

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karen August 16, 2013 - 1:30 pm

Thank you for this recipe it is so yummy…even my very health conscious Son who is on a strict fitness food eating plan loves it 🙂

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eirene nicholas August 16, 2013 - 7:31 pm

what a beautiful post

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bianca August 17, 2013 - 1:14 pm

Thank you, I am glad you liked it. xxx

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kelly August 22, 2013 - 12:51 pm

would raw cashews work ok with this?

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kelly August 22, 2013 - 2:01 pm

so i made with 11/2 cups macadamias, balance cashews, looks ok, test will be in the tasting!

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bianca August 22, 2013 - 2:13 pm

I think it will be lovely Kelly, be sure to let me know. Many thanks, Bianca

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bianca August 22, 2013 - 2:15 pm

Yes Kelly, they will work, it will not be exactly the same but i am sure it will still be lovely. Let me know how it turns out. Many thanks, Bianca

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kelly August 22, 2013 - 2:50 pm

whats the difference btn the macadamias and cashews? is one going tobe creamier or is it just taste?

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bianca September 17, 2013 - 8:50 pm

Hi Kelly, I am sorry that I misses this message, you can use either, whatever works best for you will be perfect. I hope you like it. Many thanks, Bianca

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Kathy August 26, 2013 - 8:04 pm

What are Medjool Dates? are they dried dates?

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bianca August 26, 2013 - 9:15 pm

Hi Kathy, Medjool dates are a large, moist date found in the fresh produce section of the supermarkets and at fruit and vegetable stores. They are often near the strawberries. I hope you get to try them soon, they are delicious. Many thanks, Bianca

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Bianca D August 30, 2013 - 10:56 am

Delicious, I made it and brought it to work to share with my colleagues today and it was a hit! Thank you for your fantastic recipes and website, I can’t wait to try more of them!

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bianca August 30, 2013 - 1:22 pm

Thank you so much Bianca, it is lovely of you to take the time to write! I am rapt that the recipe was enjoyed, be sure to let me know how you go with any others that you try. Many thanks, Bianca

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Lemon Deliciousness Recipe « September 2, 2013 - 11:07 am

[…] Recipe and photo from Wholefood Simply […]

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Karyn September 8, 2013 - 12:55 pm

Yum! I just made this with cashews (not a fan of macadamias) & orange in place of lemon (we’d run out) & oh my goodness it’s so good I’m struggling to restrain myself while it sets! Thank you for sharing your brilliance 🙂

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bianca September 17, 2013 - 8:50 pm

I love your variations Karyn, it sounds delicious, thank you. xx

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Melissa September 16, 2013 - 11:51 am

Hi, I was wondering if you had any thoughts on how to convert this to a nut free version? My daughter loves lemon slice but cannot take nuts to school. Would it work to swap the macadamias with tahini? I know that you have offered this an option in some of your other recipes. Thanks for your time, Melissa

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Courtney September 17, 2013 - 11:30 am

I would love to know this too please!!

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bianca September 17, 2013 - 8:52 pm

I am sorry Courtney, I cannot seem to locate what it is that you are wanting to know? Thanks, Bianca

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bianca September 17, 2013 - 8:52 pm

I am sorry Melissa, no ideas are springing to my very fatigued mind! I will have to add a nut free lemon slice to my request list, I am already thinking that it will be delicious! Sorry I cannot be of more help. Many thanks, Bianca

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Karen September 16, 2013 - 8:10 pm

Absolutely Devine! We used cashews and it tasted of awesomeness! Thank-you for sharing.

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bianca September 17, 2013 - 8:44 pm

Thank you , I am glad you liked it. Bianca. xx

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Rachael September 23, 2013 - 2:10 pm

With regards to the lemon peel, do you basically do as it says and peel a lemon and throw it in? Or would grated lemon rind/zest be sufficient (or maybe not lemony enough??). Thank you.

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bianca September 23, 2013 - 7:50 pm

Hi Rachael, this will depend on the speed/power of your blender/food processor, if it is high speed then you will be able to throw it in until it resembles the same texture as finely grated lemon zest, otherwise it is best to use a grater. I hope that makes sense. I did attempt to briefly explain that at the beginning of the method. I would love to hear how you go with it. Many thanks, Bianca

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Anita September 28, 2013 - 4:53 pm

Oh my….this is absolutely delicious and well worth the wrestle with the blender to whiz up the macadamia nuts! I used rice malt syrup instead of maple syrup and it tastes amazing!!!! I am now just about to make your banana bread and am sure that it will be just as amazing as all of your other recipes. I gave the girl in the health food shop your website today when I went in to buy coconut flour and told her that I have had success with every single one of your recipes…enough rambling, there is banana bread to me made! Thanks again for sharing your beautiful recipes and stories xx

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bianca September 29, 2013 - 11:29 am

Anita this made me laugh!! Thank you so much!! I am so pleased that you are enjoying the recipes, it is lovely of you to share our website, I really appreciate that!! I really appreciate you taking the time to write and I always love getting feedback so be sure to let me know what you are whip up next! Many thanks, have a great day. Bianca

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Michelle October 5, 2013 - 7:20 pm

Ok, so this might be asking the obvious, but do you mean the lemon peel including the pith (i.e. white section) or just the yellow part of the peel?
If it is the whole peel and the juice, how do you think it would go if I just threw the whole lemon in (I have a Vitamix so it would handle the whole fruit, there just might be too much or a change in flavour)?
Thanks in advance!

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bianca October 5, 2013 - 9:07 pm

Hi Michelle, I just use the outer, yellow part. I hope this help and that you enjoy the slice. Many thanks, Bianca

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Michelle October 6, 2013 - 10:52 pm

thank you! can’t wait to give it a try

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Pam October 14, 2013 - 12:18 pm

Are you using unsalted macadamia nuts? Round here, it’s mostly roasted and salt that’s on shelves. Thanks a bunch!

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bianca October 14, 2013 - 8:27 pm

Hi Pam, I use raw macadamias. I hope you can get some. Many thanks, Bianca

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Sophie Armes October 15, 2013 - 5:10 pm

Made those at the weekend and they are YUMMY!!!! Thanks so much for treats that satisfy me and don’t just make me want more and more sugar!!

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bianca October 16, 2013 - 2:10 pm

Thank you Sophie, I really appreciate you taking the time to write. I am glad you like the lemon slice. Many thanks, Bianca

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Cathy U October 21, 2013 - 10:36 pm

Hi Bianca,
I’ve only recently stumbled across you on facebook and I have to say, every single recipe I have seen posted there and then come here to drool over is one that I say oh yes, I HAVE to make that. I am 4 months vegan and loving your recipes, this lemon one will be made tomorrow for sure! Thank you for posting such wonderful, inspiring, gorgeously nutritious foods. I am loving this new life and sites like yours make it even easier (and yummier)!

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bianca October 23, 2013 - 10:48 am

Thank you so much Cathy, I am glad you are enjoying the recipes. I really appreciate you writing. Many thanks, Bianca

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Kim October 22, 2013 - 11:07 am

Hi, I just HAD to make these, but I only had one cup of walnuts. I made up the difference with weetbix, sesame seeds and chia seeds for the topping. I also used raw honey as I had no maple syrup, so I added extra lemon to combat the sweetness. This tastes GREAT and it satisfies my need to ‘bake’ without using the oven. I find these recipes so economical because I can substitute what I have at home, so it saves a trip to the shops, uses my panty and produce up and tastes so fantastic as well. I look at your recipes everyday!

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bianca October 23, 2013 - 10:43 am

Thank you Kim, I am glad you enjoyed it. Bianca. xx

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Jane October 24, 2013 - 12:45 pm

I made this yesterday and it was nice but I had a couple of comments. There was heaps of the topping but not a lot of base, so I think next time I’ll either double the base or halve the top. I also found the top quite sweet and tasted more of maple syrup than lemon. Think I’ll try to reduce the syrup and up the lemon. It might also harden the top a bit too as it was quite soft.
Hope these comments are constructive as I love your work!

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bianca October 24, 2013 - 9:00 pm

Hi Jane, thank you, I really appreciate your feedback. You may have seen in the post that to harden the top you can add coconut oil. You can also keep this slice in the freezer if you want to, especially delicious over summer! You can add nuts to the base to both increase it and to soften it, and certainly adjust the syrup and lemon to suit your taste. Thanks again, Bianca

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Jessie October 24, 2013 - 4:40 pm

Ok, I have just made the connection with my sons behaviour and wheaten products and although we’ve been eating sourdough for a while it’s time to hit up gluten free. I’m not looking forward to it (I’m becoming more intolerant of wheat as time goes on too).Well, I should say I wasn’t but then I tripped across this recipe after entering gluten free lemon slice on a google search on a whim. I am drooling just reading it! Now I’m a lot less fearful of going wheat (and its relatives) free.
Off to “bake” it now. 🙂

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Jessie October 24, 2013 - 5:32 pm

OH MY GOD! DIVINE Simply divine. I’ve not let it set nor sampled the slice and its topping together but the 2 separate parts are spot on for taste! How DID you perfect perfection by making it wheat free, processed biscuits free and sugar free?

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bianca October 24, 2013 - 8:52 pm

This made me laugh! Thank you Jessie, I hope you were just as pleased with the end result! I really appreciate you taking the time to write. Enjoy your slice. B. x

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Jessie October 26, 2013 - 8:18 am

Oh me oh my was I impressed! As good as the real thing! I cannot believe the texture and taste of the base! It have to remind myself that it’s not biscuit base but dates and coconut. And the ‘icing’!!! Oh me oh my. I used honey as I have no maple syrup at the moment but there was no honey flavour like I expected and it is DELICIOUS!
Narf and I are friends and I’ve been waxing lyrical to her about this recipe. 🙂

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narf7 October 25, 2013 - 3:44 am

Sent here by a rapturous Jessie and am stashing this for ASAP and a cuppa in the garden. Cheers for sharing and cheers to Jess for the heads up (and rapturous endorsement of your slice and your site 😉 )

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bianca October 25, 2013 - 9:04 am

Thank you. I must endeavour to track down Jessie’s rap of the lemon slice, I haven’t seen it and I would like to thank her. Enjoy, Bianca

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Tracey Laslett October 31, 2013 - 4:04 pm

I have just made the Lemon Slice and put it in the freezer, I haven’t even tried it yet except for scraping out the nuts/ lemon out do the blender and I am in heaven!!!! And I have to wait 2 hours

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bianca November 2, 2013 - 1:49 pm

Thank you! I am glad you like it.

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Melissa November 5, 2013 - 3:25 pm

Hi, do you have an alternative for coconut? thanks

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Marilyn November 10, 2013 - 10:27 am

Made this for my paleo husband last night and we loved it! So much so that I found myself sneaking to the fridge at 1am for another small taste! Can’t believe this delicious slice ticks all our good food boxes. Thank you for posting 🙂

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bianca November 11, 2013 - 9:16 am

Thank you so much Marilyn, I am glad you liked it. Bianca. xx

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Jules November 10, 2013 - 3:26 pm

I know they’re integral to your recipe but do you have any suggestions for a base that doesn’t use dates? We eat low FODMAPS and dates have a red light in the Monash University Low FODMAP app). The slice looks amazing!

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bianca November 11, 2013 - 9:22 am

Hi Jules, you can add coconut oil which will help bring it together, I would perhaps blend half nuts, half coconut a little maple syrup and then add enough coconut oil to bring it together, maybe two tablespoons. I hope that helps. You could also use raisins but I think you may have the same FODMAP issue?? Bianca

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Emma parsons November 10, 2013 - 6:28 pm

Hello you say for a firmer topping add coconut oil. What is this? does this come in the form of solid or liquid?

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bianca November 11, 2013 - 9:36 am

Hi Emma, it is solid at room temperature but will become liquid when heated on exposed to warm weather. I hope this helps, Bianca

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Jacqueline November 14, 2013 - 9:20 pm

Addicted – completely addicted.

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bianca November 15, 2013 - 1:53 pm

Fabulous, thank you. xx

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Deanna November 15, 2013 - 7:23 pm

Just made this for dessert tonight – YUM! My macadamia/lemon mixture was not smooth but it the whole thing was still totally delicious! Also, I used 14 dates in the base. Could probably bring that back to 13 or 12 next time methinks.
Thanks so much for this, and all your recipes!

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bianca November 16, 2013 - 3:16 pm

I am glad you liked it! Thank you. x

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Charlotte November 17, 2013 - 8:55 am

This slice is amazing! The base is very biscuitty and the topping is so nice and soft. It was loved all round and it tastes very sweet (and bad for you!!) A lovely treat. You are a genius! Thankyou (:

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Alice November 26, 2013 - 4:21 pm

Wow, such a delicious and simple slice recipe! Yum!!

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Olivia November 27, 2013 - 12:45 pm

It’s such a shame that macadamia nuts are so expensive in nz….3 cups would cost at least $30! 🙁

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bianca December 3, 2013 - 8:08 pm

Hi Olivia, you can use cashews if that helps? Depending on the strength of your food processor / blender you may want to presoak them. I hope this helps. Bianca

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Sam Curtis November 27, 2013 - 12:46 pm

Hi thank you so much for all your great food ideas we have been making some and love them. We have a problem though as my daughter has fructose malabsorption we can’t do dates is there something that you think I could use instead? Thanks for your help.

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bianca December 10, 2013 - 7:44 pm

Hi Sam, thank you!! You could try using a mix of nuts and coconut, well blended, and then adding a little coconut oil until it comes together? Is it just the lemon slice recipe you were wandering about? Thanks, Bianca

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Rach_the_vego March 25, 2014 - 10:32 pm

Hi Sam 🙂 fancy meeting you here. I made this today using 8 limes and dates instead of the syrup and a few other substitutions. Tasted great though. Can M do rice malt syrup and coconut oil as I recon you could probably do about 1/4 cup of each (or even a bit less) instead of dates in the base. Also with that amt of coconut in the original version you could probably just do about 1/2 coconut suggested and wizz it up until it is like coconut butter and then add in nuts / nut meal or seeds wizz some more and a bit of ricemalt syrup or maple until right consistency. Another option might be flax or chia seeds allowed to gell up a bit in water??

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larise December 5, 2013 - 10:41 am

This is so easy to make and absolutely delicious – thank you so much!

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bianca December 10, 2013 - 7:32 pm

Thank you. I am glad you like it. x

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Aliesha December 13, 2013 - 1:23 pm

I jus trade your beautiful lemon slice recipe with cashews as I didn’t have macadamia nuts. It’s amazing. I love lemon so added a couple of drops of lemon extract. It is amazing. Will be using this recipe often. Thank you 🙂

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bianca December 22, 2013 - 7:06 pm

Thank you for writing!! I am glad you like it. x

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Emily January 20, 2014 - 6:46 pm

This is really yummy, it took a while to blend in my food processor and its not as smooth as it should be but the taste is still good, my husband and son were both tasting what I couldn’t scrape into the tin!

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Bianca Slade January 24, 2014 - 8:02 am

Thank you Emily, I am glad you liked it. xx

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Lydia February 5, 2014 - 2:17 pm

What blender would you recommend for your recipes? I have one but it is so annoying and doesn’t blend dates properly…….I’m looking at buying a new one but want one that I can use to make recipes like this!! 🙂

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Bianca Slade February 8, 2014 - 7:29 am

Hi Lydia, there is not one that I recommend, people have written to me with positive feedback on many different products, including but not limited to the omniblend, optimum, vitamix, thermomix, magimax and target belini. I hope this helps a little.
Bianca

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Em August 2, 2014 - 1:54 pm

Ooh … a six month old post, but just my two cents: I have a Bellini & it’s great! Target periodically have them on sale throughout the year. x

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Bianca Slade August 3, 2014 - 6:01 pm

Thanks Em, I am sure many people will find that helpful. x

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Sarah Andrews February 8, 2014 - 3:47 pm

Hi Bianca. Made this and everyone loved it! Some feedback I got was to add a bit more lemon so I thnk I’ll add another 1/3 or 1/2 cup of lemon juice. I whizzed it up in mums thermomix and it was a treat! Such a great, guilt free snack. Brilliant!

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Bianca Slade February 12, 2014 - 8:57 am

Thank you. I am glad you liked it. Yes, the extra lemon sounds lovely.

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Belinda February 24, 2014 - 9:42 pm

OMG so good !! Used 2 lemons for the topping and 1/2 rice malt syrup 1/2 honey as that is what I had. This one is definitely going into the favourite’s folder 🙂

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Bianca Slade February 25, 2014 - 4:16 pm

Thank you so much!!! I am glad you liked it!

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Lynda March 6, 2014 - 11:41 am

This slice is absolutely delightful.. I have just made a Lime version of it! YUM YUM!

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Bianca Slade March 8, 2014 - 10:20 am

Thank you!! I am glad you like it and I really appreciate you sharing your variation.

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Emma April 16, 2014 - 7:53 pm

Loved this recipe, Bianca! So delicious, it didn’t last long. Thanks for another winner!

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Bianca Slade April 17, 2014 - 8:47 am

Thank you!!!! xxx

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Colette May 11, 2014 - 3:06 pm

Made this for the first time. Delicious!!! It was hard not to eat the topping straight out of the blender. Thank you for a great recipe.

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Bianca Slade May 15, 2014 - 8:36 am

Thank you so much. I am glad you liked it. I really appreciate the feedback. Be sure to let me know how you go with any others that you try. x

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Kate McKenzie July 8, 2014 - 12:33 am

Hi Bianca, I was wondering if I could substitute the maple syrup for honey, and if so, how much should I use?? My Dad (who I’ve been making treats for) is on a diet and can only have honey as a sweetener, so the maple syrup is out unfortunately. I can’t wait to try this one – your peppermint and vanilla slices are to die for!! XX

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Bianca Slade July 12, 2014 - 10:04 am

Hi Kate, I would use the same amount. I hope you enjoy it. x

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Bernadette Hamer August 4, 2014 - 2:06 pm

If using a thermomix can you add all the topping ingredients in together and just blitz them? Or should it still be done in 2 steps?
Cheers 🙂

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Bianca Slade August 5, 2014 - 3:44 pm

I do the two steps because I like having a base and topping, but go ahead and throw it all, sounds great. Or try the lemon balls and make them as a slice. I hope this helps. Be sure to let me know how you go.

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Bernadette Hamer August 5, 2014 - 5:04 pm

Oops that is what i meant….i blitzed all the topping ingredients together and it worked perfectly….was delish & enjoyed by all the ladies at morning tea :-)!

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Bianca Slade August 7, 2014 - 3:10 pm

Perfect! Thank you. I am glad it was enjoyed. x

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Kellye O'Brien September 26, 2014 - 12:26 am

Most favourite clean eating treat to date! Thank you so much for this recipe! I need to plant a macadamia tree!

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Bianca Slade October 2, 2014 - 3:52 pm

Me too!!! Thank you. I am glad you liked it. Be sure to try the lemon balls, I think you will like them too 😉

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Ann June 30, 2015 - 12:22 am

This is a much healthier option, so glad I came across it!! But just wondering if this can be made nut free at all? My two little boys are allergic to nuts but they live lemon slice (just like mummy and the unhealthy version is too unhealthy!!)

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Bianca Slade July 4, 2015 - 8:58 am

Hmm, I have only done this one with the nuts but I will be happy to put a nut free version on my too do list. x

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Bianca Slade July 4, 2015 - 9:01 am

Ann have you tried the lemon and lime bars? They are nut free, you can also just use lemon if you prefer, I think they would be perfect. I hope this helps.

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Serena June 30, 2015 - 7:25 am

Rather than zesting the lemon then adding juice could you just put the entire lemon into the blender or would it be too bitter?

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Bianca Slade July 4, 2015 - 8:59 am

You can peel the skin and put that in if you have a very powerful processor but I would advise against using the whole lemon. I hope this helps.

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Serena Chilcott July 1, 2015 - 7:49 am

Another question. Has anyone tried this subbing the lemon with limes or oranges??? Thanks

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Bianca Slade July 4, 2015 - 9:00 am

Worth trying. x

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Cecilia October 23, 2015 - 9:00 pm

My absolute favorite!!

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Bianca Slade November 1, 2015 - 2:23 pm

Oh I love this pic!!! Thank YOU so much Cecilia!! I am glad you like the recipe. x

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Kerry November 14, 2015 - 10:14 am

I just made this and stupidly didn’t realise maple syrup had gluten in it 🙁
Is there an alternative. My husband is very happy to eat this however ! Hoping it turns out lovely anyway !

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Jen P November 30, 2015 - 4:33 pm

Thank you for another AMAZING recipe!!! I used half macadamias and half desiccated coconut for the topping was delicious!!

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Bianca Slade December 9, 2015 - 8:41 pm

Perfect! Thank YOU so much! I am glad you enjoyed it, I really appreciate the feedback. x

Reply
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Bev January 5, 2018 - 5:49 pm

Love the base of this use it with a lemon and coconut oil icing on top as well. Yum

Reply

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