🍋🥥When life gives you lemons....make this vegan, gluten free Lemon and Coconut Slice!! 🍋🥥 triple filteredl
1 cup dates (soaked)
1 cup Almond meal
1 cup desiccated coconut
1 tbsp coconut oil
2 tbsp rice malt syrup
2 cups raw cashews, soaked
310ml (1 1⁄4 cup) coconut cream
80ml (1⁄3 cup) lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
3 tbsp maple syrup
1⁄8 tsp salt
M E T H O D
1. Line a 9 x 6 inch baking dish with baking paper for easy removal of the slices.
2. To prepare the base, add the almond meal, desiccated coconut, dates, rice malt syrup and salt to a high-speed blender or food processor and blend on high until crumbly and combined. Press the mixture into the baking tin evenly. Place in the freezer while you prepare the filling.
3. To prepare the filling, add the cashews, coconut cream, lemon juice and zest, vanilla, maple syrup and salt to a high-speed blender and blend until creamy and smooth. Remove the base from the freezer and pour the filling over the base evenly. Return to the freezer to set for 6 hours.
4. Once the cheesecake is firm, remove from the tin and cut into squares. Top with lemon zest and enjoy😋
Store in an airtight container in the freezer