Raw Vegan Zesty Lemon Slice

Raw Vegan Zesty Lemon Slice by The Minimalist Vegan

I have a thing for making raw desserts since I became vegan. I haven’t experimented with baked cakes at all (not having access to an oven all the time limits your options), so I guess I’ve been sticking to what I know. Playing it safe!

I do aim to experiment more when we get back from our trip and when I can borrow someone else’s oven.

Raw Vegan Zesty Lemon Slice-5ย I love lemons andย should be incorporating them more in the kitchen. They are always great to have around. One thing that a lot of people don’t realise with lemons is that they are acidic however only until they hit the body. Once they enter your body, they become alkaline. So if you have issues with acidity, lemons are not your enemy but your friend!

Having half a lemon freshly squeezed in lukewarm water in the morning helps to kick start your metabolism. Making a lemon and ginger tea helps when you’re unwell.

This recipe is perfect if you love zesty desserts. It has a bit of a kick to it but it has a lovely balance with the sweetness of it so it’s not too tart. I really love it! It’s one that I crave often as I’ve always had a thing for citrus treats. When we go out, I’m always the one that orders the lemon tart.

Hope you enjoy this recipe. Just keep in mind that you will need a few hours for this from start to finish. It’s super simple but the setting time needs to be taken into consideration if you want to make it for an occasion. Well worth it though ๐Ÿ™‚

Raw Vegan Zesty Lemon Slice by The Minimalist Vegan

Raw Vegan Zesty Lemon Slice

Total Time: 3 hours, 30 minutes

Makes 8 slices

Ingredients

    Base:
  • 2 cups of any nut besides cashews (I used almonds and walnuts)
  • 1/2 cup shredded coconut
  • 5 medjool dates pitted or 1/4 cup maple syrup
    Topping:
  • 2 cups cashews (soaked for 2 hours)
  • 1 can of coconut cream (400ml)
  • Zest and juice of 2 lemons (leave some zest aside for sprinkling over the top)
  • 1/3 cup maple syrup
  • 2 tbs melted coconut oil
  • 1/4 tsp vanilla extract
  • A pinch of turmeric powder for colour (optional)

Instructions

  1. For the base, line a 16cmx25cm (approximately) baking dish with baking paper.
  2. Blend the base ingredients in a food processor until it's slightly crumbly but still sticks together.
  3. Press the base mix on the bottom of the lined being tray evenly and set aside.
  4. Blend all ingredients in a food processor or high speed blender until smooth. Make sure that it's super smooth.
  5. Pour the topping over the base and sprinkle some lemon zest over the top. Set aside in the fridge for around 3 hours or until you can touch the top and its set. If you want it firmer, you can freeze it for 30 minutes before serving.
http://theminimalistvegan.com/lemon-slice/

Raw Vegan Zesty Lemon Slice-3

10 comments… add one
  • Ashleen 21/09/2015 Reply

    This looks ridiculous! In the best way possible!

    Thank you, am keen to create this for my Mum who is ultra fond of creamy pies. Growing up, I loved her lemon tarts though am now not at all keen to chow down on condensed cow’s milk, so this is perfect.

    Thanks again ๐Ÿ™‚

  • Margi 23/05/2016 Reply

    Hi there was wondering if this would work in a 20×20 tin? I don’t have 16×25 … Thanks Margi ๐Ÿ™‚

    • Sorry for the slow reply Margi! Yes, it certainly will! ๐Ÿ™‚

      • Margi 26/05/2016 Reply

        Thanks a bunch, I’m making it tonight so good timing. ?

  • Kirsty Quail 03/10/2016 Reply

    Googled Raw Lemon Slice and was so happy to find your website and this recipe, me and the family absolutely loved this slice, so yum and creamy!

  • Heather 11/01/2017 Reply

    Just wondering why you can’t use cashew nuts in the base as well?

    • You can, it will just be much softer and I prefer to mix it up rather then have cashews on top of cashews.

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