A delicious, gluten free, no bake lemon slice created by Casey-Lee Lyons from Live Love Nourish. Passionate about helping others to live a healthier life, nutritionist, naturopath and recipe developer Casey-Lee Lyons shares nutrition tips and wholefood recipes that nourish from the inside out.
Ingredients
Base
- 1 cup almond meal
- 1 cup
desiccated coconut - 1/2 cup coconut oil melted
- 1/4 cup honey
- 2 lemons zest only
- 1 tsp vanilla extract
- 1/2 cup macadamias chopped
- Pinch sea salt
Lemon Custard Icing
- 1 1/2 cup plant based milk
- 1 lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tbsp honey
- 3 tbsp custard powder
- 1 tbsp gelatin powder
Topping
- Macadamia nuts chopped
- Desiccated coconut
- Lemon zest
Instructions
- To make the base, in a mixing bowl combine almond meal, desiccated coconut with coconut oil, honey, zest, vanilla and sea salt. Mix to combine well.
- Stir through macadamia nuts.
- Press base firmly into a lined small square slice tin and place in refrigerator to set.
- Meanwhile, make the lemon custard icing. In a small saucepan whisk together milk, lemon juice, zest, vanilla and honey. Sprinkle in custard powder and whisk to combine. Sprinkle over gelatin powder and allow to sit for 3 minutes to bloom.
- Turn on heat low/medium. Whisk continuously until gelatin has dissolved and custard has thickened. Remove from heat.
- Pour lemon custard over the base and sprinkle with chopped macadamia nuts, desiccated coconut and lemon zest. Place in fridge for 2 hours to set.
- Once set, cut into bars. Store in fridge until ready to eat.