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Raspberry And Lemon Slice


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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
  1. Place the cashews for the raspberry layer into a bowl and cover with boiling water. Set aside.
  2. Line a loaf tin with baking paper overhanging the sides for easy removal. Mine measures 19.5cm x 9.5cm.
  3. 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.
  4. 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.
  5. Serve. Eat. Enjoy.
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