Rawspirations

I'm a sucker for anything lemon, particularly in sweet desserts to add a bit of tang! Not to mention it's such a versatile fruit.

Throughout summer I add it into quite a number of my desserts, in cocktails/mocktails, bakes, puddings you name it! Throughout winter you can squeeze a dash into some warm water first thing in the morning to kick start your metabolism and digestive system, or maybe a simple slice like the one pictured here. Either way, I can't get enough, it's been one of my favourite ingredients to use for the past 15 years that i've been creating recipes and I can't wait for you to try this slice for yourself!

You will need: A rectangular or square flan tin that has a push out base, I used an approx 10 x 10-12 cm flan tin.

Ingredients

Ingredients for Base

1/2 cup almond meal
1 cup gluten free oat flour
3 soft medjool dates
1 heaped tbs coconut shreds (extra for topping)
2 tbs pure maple syrup or light agave for raw version
zest from 1/2 a lemon + a small squeeze
pinch himalayan crystal salt

Ingredients for lemon zest fudge layer

2 heaped tbs soft coconut oil
2 tbs raw coconut paste (melted)
1-2 tbs maple syrup or light agave for raw version (only add the 2nd tbs if you prefer sweeter)
Juice from 1/2 fresh lemon

Method

Method for base

Add all ingredients into a food processor and pulse for a few minutes, stopping to scrape down sides. Once everything has been pulsed to almost dough like, start pressing into flan tin.
Add all lemon zest fudge layer ingredients in a small bowl and mix until you have a very smooth consistency and everything has been mixed well. Pour on top of base.
Sprinkle extra coconut shreds over the top and freeze for 1-2 hours or until set. Slice and enjoy!