Raw Tropical Lemon Slice

raw tropical lemon slice

When I was at high school my mum and I enjoyed stopping in at McCafe whenever we were out and about, and in need of a caffeine fix. We’d each get a coffee (a mocha was my drink back then) and go halves in a lemon citrus slice and a raspberry and white chocolate muffin – they were both so good we could never decide on one. Deciding which one to eat first was another big decision. I’d usually savour the citrus slice, nothing beats lemon!!
As I am home for the long weekend and we have a luscious looking lemon tree I thought I’d try and recreate a clean version of our favourite lemon slice, which has ended up with a bit of a tropical twist to it. Mum made the coffee on the espresso machine, and it was just like old times.

INGREDIENTS

Base:


2 cups of almond flour/meal

1 cup of shredded coconut

1 cup of dried apricots (diced finely)

1 cup of sultanas

Juice of ½ a lemon

1 tablespoon of lemon zest

½ teaspoon of ginger

Pinch of salt

Topping:

1/3 cup of coconut oil (melted)
¼ cup of golden syrup
½ cup of lemon juice
½ cup of shredded coconut
2 ripe bananas (mashed)
1 teaspoon of vanilla essence

DIRECTIONS

Put base ingredients in your food processor and blend until a cookie dough like mixture has formed.

Please firmly into a lined baking tray.

Put the base in the freezer and leave for 2-3 hours to set.

When the base has set you can prepare the topping. To do this put all topping ingredients together in your food processor and leave blending for 2-3 minutes, allowing the mixture to thicken.

Pour the topping evenly over the base.

Put back in the freezer and leave overnight.

Take out and slice into square sized pieces with a sharp knife.

Keep in an air tight container in the freezer. If you keep in the fridge the top will go gooey.


NOTES

I got 16 pieces out of mine.

NUTRIONTIONAL VALUES

Per mixture: (To figure out values for each piece, simply divide these numbers by how many pieces of cake were cut)
Calories = 2980
Carbs = 364g
Sugar = 260g
Fat = 163g
Protein = 54g

Divided into 16 slices:
Calories = 186
Carbs = 23g
Sugar = 16g
Fat = 10g
Protein = 3g