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.
I love lemons and 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 often crave as I’ve always had a thing for citrus treats. When we go out, I’m still 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 🙂
Ingredients
- 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
- 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
- For the base, line a 16cmx25cm (approximately) baking dish with baking paper.
- Blend the base ingredients in a food processor until it's slightly crumbly but still sticks together.
- Press the base mix on the bottom of the lined being tray evenly and set aside.
- Blend all ingredients in a food processor or high speed blender until smooth. Make sure that it's super smooth.
- 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.
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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 🙂
You are so welcome Ashleen! I hope you enjoy it! – Masha 🙂
Hi there was wondering if this would work in a 20×20 tin? I don’t have 16×25 … Thanks Margi 🙂
Sorry for the slow reply Margi! Yes, it certainly will! 🙂
Thanks a bunch, I’m making it tonight so good timing. ?
Oh wonderful! Well let me know how you like it 🙂 Masa x
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!
Hi Kristy, so glad to hear that you all enjoyed it! Welcome 🙂
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.
Hi, what can I substitute the coconut oil with? I have already started making it and realise I have none in the cupboard?
Hi Frankie, Hmmm…it may be a little tricky to swap it out as that is the setting agent once you put it in the fridge.
I have made this several times now and always get good feedback. Neighbour of mine has a great producing lime tree and she kindly gives me plenty of them, so have made this with limes and it is so good. Who would know that limes are so versatile, not just good in a corona!
What a wonderful alternative 🙂 Thanks for sharing!
Made this for the first time the other day and it was amazing! The mixed nuts I used for the base was a little crumbley so I added a few more dates to ensure it would hold together really well. It came out lovely. Had a few friends over who tried them and they all loved it. Thank you for the wonderful recipe. 🙂
You’re so welcome! Glad to hear you all loved it 🙂
Can you please tell me how many calories this would have per 100gm ?
Sorry Deb, I only just saw this. I don’t track that information with my recipes, but you can easily find out online 🙂
Do u drain the water after soaking the cashews
Yes you do 🙂 Just give them a quick rinse as well.
Thank u
Could you pls tell me what you soak the cashews in for the 2 hrs.
Just in water 🙂
This was absolutely beautiful! I used roasted almonds in the base along with the coconut and maple syrup. The topping is perfect and the turmeric gives it the lovely lemon colour. My family adored it!
Glad to hear they were a hit Anita! Thanks for sharing 🙂
Am looking for a lemon slice that I can keep frozen and defrost portions as I need it. Does it freeze and defrost OK?
I haven’t tried it myself (as they always disappear before I get a chance to do so!) but yes, they should freeze and defrost fine.