I’ve been having fun lately making healthy treats and sharing them with friends. I could keep the desserts for myself but it’s best I disperse the love since they are still treats and should be kept at moderation. Even if they are in my freezer, I would keep slicing off little bits and then a little bit more until I’ve eaten half the recipe, so yah, better I give it away!
Actually, here’s a little face about me. I used to baked a lot while I was in university as a way to procrastinate from studying. This happened especially during winter finals….the Christmas baking needed to get done! And like I am now, I’d make it and then give it away. So I guess the act of baking is a bit of a stress relief for me!?
I’ve always been one as well to alter recipes to make them healthier. Trust, there has been many failed attempts and cookies in the garbage. But this lemon slice that I just made is a dream. Sweet, but not too sweet, tangy but not too sour, and made out of whole natural unrefined ingredients.
This dessert actually has ingredients that do good for your body – lemons and goji berries in this recipe give you a good dose of Vitamin C and other health promoting antioxidants, almonds and cashews have unsaturated fats and fiber ideal for heart health and beauty! Feel free to keep this delightful slice for yourself or share with your friends!
Beautilicious Vegan Lemon Slice
gluten free, vegan, no-bake
For the Crust:
1 cup raw natural almonds (unsalted)
7-8 large pitted dates, chopped
1 Tbsp shredded coconut (or coconut flakes)
2 Tbsp Goji Berries
1/4 tsp almond essence
pinch sea salt
Add the almonds into a blender and blitz until crumbs. Add the rest of the ingredients and pulse until the ingredients stick together so you can form as a crust.
Prepare a loaf pan with coconut oil or parchment paper, and press crust ingredients into bottom of the pan into an even layer. Place in fridge.
For the Lemon Layer:
Juice of 1 1/2 lemons
Zest of 1 large lemon
Juice of 1 lime
1 cup presoaked cashews*
2 Tbsp shredded coconut or coconut flakes
2 Tbsp coconut oil
2 Tbsp maple syrup
1/4 tsp tumeric powder
* Presoak cashews in water overnight or for quick version, pour hot water over cashews and let sit for at least 1 hour.
Add all ingredients into a blender and blend until smooth. Pour lemon mix over the crust and even out with spatula.
Place in freezer to set for at least 1 hour. Take out of freezer and let sit for 10 minutes at room temp before slicing and serving. Will keep in fridge for a couple days or keep frozen in freezer for a couple weeks.