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Raw Lemon and Coconut Slice

Recipe kindly shared by Healthful Treats – thanks Kristen for this Dairy Free, Gluten Free, Refined Sugar Free recipe.

October 14, 2016

Raw Lemon and Coconut Slice

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Raw Lemon Slice

ingredients to make twenty four pieces

235gm almonds

355gm pitted dates

30gm lemon zest (the peel from 1 lemon)

30gm lemon juice (from the lemon above)

1 Tbsp chia seeds

40ml water

295gm shredded dried coconut + extra to put on top

Pinch of Himalayan salt

method

  1. Place almonds and lemon peel into Thermomix or food processor and process on speed 9 for 10 seconds, until roughly chopped.
  2. Add dates, lemon juice, chia seeds, water and salt. Mix on speed 9 for 1 minute 30 seconds, until blended.
  3. Add shredded dried coconut and mix in a large bowl by hand, or in Thermomix on REVERSE speed 4 until mixture has been thoroughly combined.
  4. Line a rectangular  lasagne pyrex dish with paper. Empty contents into tin.
  5. Flatten out with a metal spoon. Then place another piece of baking paper on top to flatten out as much as possible.
  6. Remove paper and sprinkle top with shredded coconut.
  7. Refrigerate for at least 1 hour to set.
  8. Cut with sharp knife into whatever size pieces you like.

cooks notes:

  • Can be made in a food processor. Warm pitted dates for 30 seconds in microwave to assist with processing.
  • My almonds were raw, whole with skin on.
  • I found my lemon zest only weighed about 10gm, but this worked nicely.
  • I put all the lemon juice in which measured 40gm to 50gm, this also worked well with the final flavour being lovely and fresh. Remember with liquid gms equal mls, so 40gm is the same as 40ml i.e. 2Tbsp.
  • Definitely easier to remove mix from TM or processor bowl and stir through coconut! I used my hands to mix.
  • I used a 22cm x 32cm metal baking tin to make this slice.
  • Once the slice mix was in the tin I pressed down to make it even using my hands, then used a large metal serving spoon to smooth out the surface.
  • I didn’t sprinkle the surface with coconut as it has loads of coconut already in the slice.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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