Desserts

Lemon & Almond Slices

3

These gluten free slices of zesty lemon goodness really are hard to resist. They’re light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you’ll need to use a brand of coconut milk that doesn’t contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won’t be able to achieve the thick creamy

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For the crust:

175g/6oz ground almonds
2 tbsp. coconut sugar
3 tbsp. coconut oil
1 tsp. maple syrup

For the lemon topping:

125g/4.5oz cashews
250g/9oz coconut cream (the hardened cream from the top of a can of full fat coconut milk)
Zest from 5 lemons
Juice from 4 lemons
2 tbsp. arrowroot starch
1 tbsp. honey

Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour. 2. Preheat the oven to 170C/340F. 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple...
See the full directions on my site
Nutritions

Calories
503

Sodium
915mg
38% DV

Fat
34g
53% DV

Protein
32g
64% DV

Carbs
8g
2% DV

Fiber
1g
6% DV