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Raspberry And Lemon Slice
the lemon
- 2 cups desiccated coconut
- zest and juice of one lemon
- 2 tablespoons almond butter
- 2 tablespoons honey
the raspberry
- 1 cup cashews
- 2 tablespoons honey
- 2 tablespoons coconut oil, liquid
- 150 grams fresh raspberries
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
- pinch of salt
- Place the cashews for the raspberry layer into a bowl and cover with boiling water. Set aside.
- Line a loaf tin with baking paper overhanging the sides for easy removal. Mine measures 19.5cm x 9.5cm.
- Place the lemon layer ingredients into your processor and blend until the mixture resembles a sticky crumb. Press the mixture firmly into your prepared tin.
- Drain the cashews and place them into your processor and blend until the mixture forms a paste. Add the remaining ingredients and blend until the mixture is smooth and well combined. Spoon the mixture evenly over your base and place in the freezer to set and store.
- Serve. Eat. Enjoy.
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Recipe
Raspberry And Lemon Slice
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