In primary school, vary rarely would I leave our after-school trips to the local bakery without a lemon slice in hand. My irrepressible love continued into the early years of high school where I’d make a batch most weekends, using half of the sweetened condensed milk for the biscuit base and drinking the rest straight from the tin…
Still to this day, I’ll never knock back a little nibble on a traditional Lemon Slice in all its delectably sweet, lemony, melt-in-your-mouth biscuity glory, but it’s great to know that I can enjoy a full slice of my healthified version without the guilt or sugar slump afterwards. This Lemon and Coconut Slice recipe tastes unbelievably close to the real deal, and has all those familiar characteristics: just enough sweet, perfectly lemony with a base so buttery (sans butter or biscuits) that it melts in your mouth. I can’t wait for you to try it!
Like all my recipes, it’s very adaptable to suit your taste buds, dietary requirements or what’s in your pantry. Just use similar ingredients to those you can’t/don’t have, and you should end up with a fairly similar result.
Lemon and Coconut Slice
Ingredients Biscuit base:
- 1/2 cup rolled oats
- 3/4 cup unsweetened shredded coconut*
- 1/2 cup raw pecans*
- 1/4 cup buckwheat groats
- 1 tbs linseeds (or any other seeds)
- 2.5 tbs pure maple syrup
- 4 tbs melted coconut oil (or 2tbs each coconut oil & almond/macadamia oil)
- Generous pinch of Himalayan sea salt
Lemon cream topping:
- 1/2 cup raw cashews*
- 1/3 cup unsweetened shredded coconut*
- 1/3 cup + 2tbs coconut cream
- 1.5 tbs pure maple syrup
- Juice of 1 lemon
- Zest of 1/2 – 1 lemon (depending on how lemony you like it)
- Line a slice tray with baking paper. Please note, the quantities above yield enough to fill half a normal slice tray (4 full sized bars or 8 small squares). If you want to make a full sized slice recipe –and fill the tin– simply double the ingredients.
- To make the biscuit base, use a high-powered processor to process the buckwheat groats, seeds, pecans and salt until a fine crumb forms. Add the oats and coconut and blitz again (I like my oats a little chunky, but you can blend for longer to make a fine crumb). Add the oil and maple syrup and process until it all comes together and is sticky. You may need to scrape the bowl/jug down a few times to fully incorporate all the ingredients. Press firmly into the prepared slice tin (see images for thickness) and place in the freezer to set while you make the topping.
- To make the lemon topping, process the cashews, coconut and lemon rind until a super-fine crumb forms, taking care not to over-process into butter. Add the remaining ingredients and process until smooth and creamy.
- Remove the base from the freezer and top with the lemon cream, using the back of a dessert spoon to smooth. Top with extra shredded coconut and allow to set in the fridge for an hour or so.
- Once set, cut into 4 large bars or 8 squares. I would say one square is a good sized portion for a snack.
- The quantities above yield enough to fill half a normal slice tray (4 full sized bars or 8 small squares). If you want to make a full sized slice recipe –and fill the tin– simply double the ingredients.
- If you like your slice extra lemony, try adding zest of 1/2 lemon to the biscuit base.
- For a gluten free version, replace the oats with buckwheat groats or gluten free oats (depending what your stance on GF oats is).
- Ingredients marked with an asterisk* are higher in FODMAPs than the others. As such, this recipe is relatively low in FODMAPs, but it is not FODMAP free. Modify the quantities to suit your tolerance levels.