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Quick and Easy Lemon Slice

31 comments

lemon slice


Lemon Slice

base

  • 1 1/2 cups desiccated coconut
  • 1/2 cup cashews
  • 1 tablespoon cashew butter*
  • 10 Medjool Dates, seeds removed
  • zest of one lemon
  • juice of 1/2 a lemon

top

  • 8 tablespoons cashew butter
  • 4 tablespoons coconut oil
  • 3 tablespoons coconut cream
  • 2 tablespoons maple syrup**
  • 1 tablespoon honey**
  • zest two lemons
  • juice 1 1/2 lemons
  1. Line a square 18cm tin with baking paper hanging over the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture is completely broken down and resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
  3. Place the top ingredients into your processor and blend until smooth and well combined. Pour the mixture over your base and level the top. Place in the fridge or freezer to set and to store.
  4. Slice. Serve. Eat and enjoy!

*cashew butter is readily available, however if you would like to make your own the very simple recipe is here.
**you can use rice malt syrup if you prefer.

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Lemon Slice
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31 comments
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31 comments

Cashew Butter ~ Wholefood Simply March 7, 2016 - 2:23 pm

[…] you have asked about Cashew Butter which I use in a few of my favourite recipes, for example this Lemon Slice and this Caramel Fudge. It is simple to make and for me, making my own works out considerably […]

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Wendywoo March 8, 2016 - 3:17 am

MMmmmmmmmm! Why oh why can’t I just reach through my computer screen and eat this?1

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Bianca Slade March 15, 2016 - 1:45 pm

Oh I wish you could. I LOVE LOVE LOVE it!!

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Sarsie87 March 14, 2016 - 9:10 am

I made this last week-it is AMAZING! Thanks for all the great ideas????

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Bianca Slade March 17, 2016 - 10:31 am

Thank YOU for the feedback. I am glad you enjoyed it. x

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Rosie76 March 14, 2016 - 10:29 am

Hi … My son is allergic to cashews…just wondering if something would work just as well?

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Bianca Slade March 17, 2016 - 10:31 am

I have only done this one with cashews but I think macadamias will also work well.

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helen July 30, 2017 - 9:47 pm

What about nut allergies in general – I really would like to make this for school but no nuts allowed!

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Sharon Green March 29, 2016 - 4:43 pm

Hi Bianca. I made this over the weekend and loved it. It was a popular choice for my nephews as well – so glad to give the kids (and myself) a healthy treat. Loved how creamy the top layer was. Will definitely make this again.

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Bianca Slade April 4, 2016 - 2:08 pm

Thank YOU so much!! I really appreciate the feedback and I am glad it was enjoyed. xxx

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Kristi June 5, 2016 - 9:50 pm

How long would this keep for? I want to make it for my sons birthday party and wondering how far in advance I could whip it up? 🙂

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Bianca Slade June 6, 2016 - 12:10 pm

You can make it in advance and slice it and store it in the freezer. A week would be fine. x

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Sarz June 27, 2016 - 11:01 pm

Hi I’m looking at making this but don’t have cashew butter and was wondering if normal butter would still work fine.

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Joanne August 6, 2016 - 4:50 pm

Hi, this looks devine. Do you use raw cashews or roasted cashews to make the base? Thank you.

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Bianca Slade August 8, 2016 - 12:20 pm

Thank you. I used raw. x

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Joanne August 10, 2016 - 11:30 am

Thanks Bianca, I’m making the lemon slice today for the first time…glad I checked for your response I was going to use roasted. I’ve tried your Peppermint slice as well – YUMMO! My son (26) hates the taste of nuts and refuses to eat them….if only he knew 😉

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Bianca Slade August 19, 2016 - 10:13 am

Thank YOU! I hope you enjoy it. x

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Dina September 2, 2016 - 11:18 pm

Bianca thank you very much for sharing all these wonderful recipes with us. I tried this recipe today and it turned out delicious. It was really easy to make and makes enough to freeze some as well. Again thank you.
DD

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Bianca Slade September 12, 2016 - 4:24 pm

Thank YOU Dina!!! I really appreciate the feedback and I am glad you enjoyed it! I would love to hear how you go with anything else that you try. x

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Aimee Bushell December 22, 2016 - 12:55 pm

Is the desiccated coconut sweetened or unsweetened in your recipes?

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Bianca Slade January 4, 2017 - 8:28 pm

It is unsweetened. I don’t think we can even get sweetened in Australia, I haven’t seen it. x

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The Most Popular Recipes in 2016 - Wholefood Simply January 1, 2017 - 8:52 am

[…] My Favourite Lemon Slice […]

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Sandra January 9, 2017 - 6:53 am

Love this slice and it got rave reviews from the family. One question though, my top layer was very soft. About how much lemon juice would you expect from 1.5 lemons? Ours are huge and I wondered if I had added too much. Thanks for all your fantastic recipes.

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Bianca Slade January 15, 2017 - 8:40 pm

Hmm, I have not measured it sorry! I absolutely should! Maybe 3 tablespoons at most? My lemons are not large. Sorry I have not been more help.

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Ciara Niclasen April 15, 2017 - 6:57 pm

Yum. Thank you. A beautiful take on a lemon slice.

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Amy Keeling April 30, 2017 - 9:39 am

My favorite lemon slice too! Finally, a “lemon” recipe that bursts LEMON! So delicious! So easy! So refreshing especially after dinner : )

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Bat1 November 7, 2017 - 9:06 pm

This looks delicious but has anyone done a nut free version as we have nut allergies in our family but i’d hate to miss out on this healthy treat.

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Emma Hatfield November 11, 2017 - 5:34 pm

Hi, just wondering if you have the nutitional breakdown/calories per serve? Thank you

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Suzanne Burke July 15, 2018 - 9:14 pm

Loved this lemon slice and my 5 year old did too. I struggled to make the cashew butter, I used natural cashews so this maybe why, however I added almond oil and this worked out ok. Shame I can’t make it for him to take to school as would need to be nut free.

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Laura October 30, 2018 - 2:05 pm

Hi, just wondering how many serves this makes? Thank you!

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Emma February 22, 2019 - 8:33 pm

I’ve made so many of your slice and bliss ball recipes, but this is by far my favourite (and everyone else’s too!!!!!) The base also makes fantastic bliss balls that are super tasty, easy to roll and hold their shape well. Thanks again! 🙂

Reply

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