You can find my full detailed, step by step printable/pinnable recipe for my lemon slice on my website (link in bio!). I’ll include a summary of the recipe below 👇 LEMON & COCONUT SLICE 🍋🥥 For the base - 1 cup rolled oats - 1 cup desiccated coconut - 1/2 cup almonds - 8 pitted medjool dates (softened in warm water for 5 minutes if needed) - 1/4 cup melted coconut oil (plus 1 tbsp if needed) - Pinch of sea salt For the topping - 1 cup coconut cream - Juice of 3 fresh lemons - 1 tbsp grass fed gelatin (bloomed in 1/4 cup water) - 1/4 cup raw honey
Zubereitung
- Blitz all ingredients for the base in a food processor, adding 1 tbsp more of coconut oil if needed. Then press the base down hard into a lined 8×8 (brownie) tin. Put in the fridge for 1 hour to set.
- Mix all ingredients (aside from the bloomed gelatin) until well combined in a small bowl. Gently heat the gelatin until dissolved either in a small saucepan over low heat, or in a microwave safe ramekin in short 10-15 second bursts. Once dissolved, stir into the topping mixture and quickly pour over base. Set in the fridge for 2-3 hours.
- Once set, slice and top with a sprinkle of coconut and lemon zest. Store in the fridge. If stacking slices in a container, separate layers with baking paper. Lasts for 7 days in the fridge.
- Enjoy! Char xx
Original-Beschreibung anzeigen
My super-yum refined sugar free lemon & coconut slice! 🍋 You can find my full detailed, step by step printable/pinnable recipe for my lemon slice on my website (link in bio!). I’ll include a summary of the recipe below 👇 LEMON & COCONUT SLICE 🍋🥥 For the base - 1 cup rolled oats - 1 cup desiccated coconut - 1/2 cup almonds - 8 pitted medjool dates (softened in warm water for 5 minutes if needed) - 1/4 cup melted coconut oil (plus 1 tbsp if needed) - Pinch of sea salt For the topping - 1 cup coconut cream - Juice of 3 fresh lemons - 1 tbsp grass fed gelatin (bloomed in 1/4 cup water) - 1/4 cup raw honey Directions 1. Blitz all ingredients for the base in a food processor, adding 1 tbsp more of coconut oil if needed. Then press the base down hard into a lined 8×8 (brownie) tin. Put in the fridge for 1 hour to set. 2. Mix all ingredients (aside from the bloomed gelatin) until well combined in a small bowl. Gently heat the gelatin until dissolved either in a small saucepan over low heat, or in a microwave safe ramekin in short 10-15 second bursts. Once dissolved, stir into the topping mixture and quickly pour over base. Set in the fridge for 2-3 hours. 3. Once set, slice and top with a sprinkle of coconut and lemon zest. Store in the fridge. If stacking slices in a container, separate layers with baking paper. Lasts for 7 days in the fridge. Enjoy! Char xx #lemonslice #butmakeithealthy #gutfriendly #easyrecipes #sugarfree