Photographs by Tam West
Lemon + coconut = a flavour match made in heaven! These subtly sweet bars with just a zingy hint of citrus remind us of warm summer days. Say hello to the prefect treat for lemon lovers…
We’re all about taking time out to spoil yourself – guilt be damned! With a dessert this healthy, you can indulge every day! PS: It’s gluten-free.
Lemon Coconut Slice
461kJ per serving
Ingredients
- Zest of 2 lemons
- ½ cup desiccated coconut
- ¾ cup oats (or almond flour)
- 10 medjool dates, pitted
- Pinch of salt
- 1 tbsp melted coconut
For the topping
- ¾ cup macadamia nuts
- ¾ cup thread or desiccated coconut
- Zest of 2 lemons
- ¼ to ⅓ cup lemon juice
- 2 to 3 tbsp honey
Method
1 Line an 18 to 20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.
2 Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin. The base layer will be quite thin.
3 For the topping, place all the ingredients in the food processor and blitz until smooth and creamy (this will take a few minutes). If you don’t have a food processor, use coconut cream instead of desiccated coconut and place in a blender.
4 Spread topping mixture evenly over the base. Place in the freezer to set for at least two hours.
5 Use a large sharp knife to cut the slice into 20 pieces. Store in the freezer.
Looking for more desserts to try? How about this delicious raw tart or one of these healthy chocolate recipes?
Recipe extracted from Nadia Lim’s Fresh Start Cookbook (Random House). Visit Nadialim.com for more info and recipes.
