Raw Vegan Lemon and Coconut Slice

Ingredients

Base
1 cup of desiccated coconut
1 cup of mixed nuts (we used cashews and macadamias)
1 cup of dates (soaked overnight or for 10 minutes in boiling water)
2 tbs raw, organic coconut oil
2 tbs coconut butter (or nut butter of choice)
1 tsp cinnamon
½ tsp ground ginger

Filling
1 cup of our Natural Coconut Yoghurt
1 cup of raw cashews (soaked overnight or for 30 minutes in boiling water)
Zest and juice of one large lemon
3 tbsp of pure maple syrup (or sweetener of choice)
½ tsp of vanilla powder

Garnish (optional)
A handful of chopped mint
Zest of one lemon
Chopped macadamias
Freeze-dried strawberries

Instructions

Firstly, line a square baking tray or container with baking paper. 

To make the base add all of the ingredients into a food processor and blend until everything is combined. The mixture should be able to come together easily. Place the base mixture into the baking tray and press down firmly.

Transfer to the freezer while you make the filling. To make the filling add all of the ingredients into a high-speed blender and blend until the mixture is smooth.

Pour the filling on top of the base layer and put it back into the freezer to allow it to set overnight or for 4-6 hours.

Once this layer has set you can garnish it with the mint, lemon zest, macadamias and freeze-dried strawberries. 

Prior to serving place the slice in the fridge for a couple of hours to allow it to soften.