Lemon Coconut Slice
How about a Lemon Coconut Slice that melts in your mouth, it’s full of tangy citrus flavour, yet so smooth and creamy. And all at the same time also sugar, dairy, egg and gluten free. That’s it. You can make seriously good treats even without sugar and make them allergy friendly too. Suitable for Paleo, Low Carb, Keto and with a little tweak even a Vegan diet. And you just need a few ingredients that you most likely already have in your pantry.
My trick is toasting the coconut and cashew meal for the base. It makes the flavour so much more fragrant. So the base doesn’t get completely overpowered with the zesty notes from the lemon. Also, I love the lemon flavour, so I wasn’t holding back on the zing. But if you like things more on the creamy side, feel free to adjust the lemon as you go. Add half of the suggested amount, then taste it and add more if you like me enjoy the sour kick. Unlike the traditional recipes for lemon slice there are no eggs in this one. That’s why I added a little bit of turmeric to make the colour pop more. And I love the flavour of turmeric. But if you aren’t a fan, you can definitely leave it out, the slice just wouldn’t have the yellow colour. And if you’d like to make the treat completely vegan, you can switch the gelatin for agar agar.
If you like the zing of citrus fruits, you might enjoy these recipes as well:
- For the creamy layer:
- 2 cups coconut cream
- 1 cup cashews
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp gelatin + 2 tbsp hot water
- Vanilla stevia drops (or other sweetener of choice)
- 1 tsp turmeric powder
- For the base layer:
- 1 cup shredded coconut
- 1 cup desiccated coconut
- 1 cup cashew meal
- ½ cup coconut oil
- Start with soaking the whole cashews in water for 1 hour.
- In the meanwhile move to the base layer. Spread the shredded coconut, desiccated coconut and cashew meal onto a lined tray and place it into a preheated oven at 160C for 15 minutes. Toss the mixture several times, so it doesn't get burnt and it's evenly toasted.
- Let the coconut and cashew meal cool to room temperature and then mix it with ½ cup coconut oil.
- Press the mixture evenly and tightly into a baking form (silicone is good, so you can take the slice easily out of it, or you can line a classic form with glad wrap) and place it into the fridge for 1 hour or freezer for 15 minutes.
- Then prepare the creamy layer.
- First dissolve the gelatin in hot water. Let it cool slightly and then place it into a blender, together with the coconut cream, lemon juice, lemon zest, stevia drops (or your preferred sweetener) and turmeric powder (for the yellow colour). Drain the soaked cashews and add them to the blender. Blend everything until completely smooth.
- Spread the creamy layer over the base and smoothen out any bumps with spatula.
- Place the slice into the fridge for at least 2 hours, so it has enough time to set.
- Before serving you can sprinkle some coconut flour on top like in my picture to create the icing sugar effect (or use a very fine sweetener).