Gluten-Free Vegan Raw Lemon Slices
Ingredients
Crust
- 1 cup raw almonds
- 1 cup raw unsweetened coconut flakes
- 1 cup dates
Topping
- 1/4 cup large flake unsweetened coconut
Filling
- 1 1/2 cups raw cashews soaked at least 2 hours and drained
- 2T lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup raw agave
- 3T coconut oil
- 1/2 vanilla bean, scraped
- Tiny pinch of turmeric for color is optional
Preparation
Soak the cashews for at least 2 hours and drain.
For the crust: Place almonds and coconut in food processor and process until almost flour-like.
Add dates and process until it sticks together, forming a ball.
Line a small 9x9 inch pan with parchment or wax paper.
Press the mixture into the bottom of the lined pan.
Freeze while preparing the filling.
For the topping (if toasting): Warm the coconut gently in a pan until it starts to brown, then remove from heat and set aside. Alternatively, leave raw.
For the filling: Blend all filling ingredients together on high until completely smooth.
Pour the filling onto the crust.
Sprinkle the toasted or raw coconut flakes on top and lightly press into the filling.
Chill for at least 2 hours or overnight.
Thaw for about 10 minutes before serving.
Remove from pan by lifting the parchment, slice, and enjoy.