Lemon And Lime Slice
Today I wanted to share another ‘healthified’ recipe with you. This Lemon and Lime Slice is my version of an ‘old fashioned’ classic slice. Its a twist on the dairy and egg-based original that Grandma used to make. And just as delicious!I’ve ditched the huge amount of butter, loads of refined sugar, the refined flour, sweetened condensed milk and sweet biscuits, and the result is 10 times better. You guessed it, I’m keeping the almonds, oats, coconut, lemon and lime for us, and sending the rest to food-heaven.This healthy slice is the easiest and most delicious recipe with a beautiful tangy, moist, coconutty base topped with a soft, creamy and tangy lemon and lime frosting. This slice is easy to make and so satisfyingly sweet, but best of all? It's no bake! It’s a healthy replica of a classic slice that's ready to eat in less than 1 hour and is perfect for an any time snack or to take to work or for school lunchboxes.This is for those who love a bit of tang! It's lovely, sturdy and filling, too, which is exactly what we look for in the perfect dessert or snack for ourselves or the kids!
Servings 16
Ingredients
Base Crust
- 1 1/2 cups almonds, or walnuts or a mix
- 1 cup oats, instant or quick
- 1 cup desiccated coconut
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Lemon and Lime Cream Frosting
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream full fat (solid part only) *see note below
- 1/2 cup desiccated coconut
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 lemon, juice and zest
- 1 lime, juice and zest
- 1 teaspoon vanilla extract
Toppings
- Lemon or lime zest
- Shredded coconut
Instructions
- Base Crust
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8x8 inch pan with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the slice out easier for cutting.Place almonds into a food processer and process until broken down and crumbly. Add all of the other ingredients - oats, coconut oil, honey, vanilla, lemon and lime juice and zest and continue to process until mixture is well combined. Be careful not to over process as its nice to have some texture variance and different sized “bits” in your finished slice. Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the frosting.
Lemon and Lime Cream Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all frosting ingredients, cashews, coconut cream, desiccated coconut, coconut oil, honey, vanilla, lemon and lime juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey, lemon or lime if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place in fridge for 2-3 hours until firmed up and set.To serve, remove from pan using parchment paper handles and cut into 16 bars (or more smaller) squares depending on your size preference.Store in an airtight container in the fridge for up to a week or in freezer for up to three months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
