We love a good slice, especially one created by Panacea's Pantry! This slice is creamy, full of beautiful lemon flavour and has a delicious biscuit base that will leave you wanting more!
The recipe only requires a few ingredients and is refined sugar free, meaning it's healthy whilst also being delicious!
Enjoy!
Ingredients
For the base
120g (1 cup) almond meal (we used activated)
45g (1/2 cup) rolled oats* (us buckwheat groats instead to make this gluten free)
87g (1 1/4 cups) shredded coconut
Pinch salt
75g (1/4 cup) pure maple syrup
4 Medjool dates, pitted
Zest from 1 organic lemon
For the icing
62g (1/4 cup) coconut oil
62g (1/4 cup) coconut butter *(see notes), softened
40g (2 Tbsp) pure maple syrup
60g/ml (3 Tbsp) lemon juice
Optional- 6 drops pure lemon essential oil .
Instructions
1. Add almond meal, oats, coconut and salt to a food processor and pulse to combine. You want the result to be semi-fine, but can still be slightly chunky.
2. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin (mine was 15cm square).
3. Next, make your icing. Gently melt coconut oil over a low flame then remove from heat- allow to cool down for 5 minutes. You should be able to stick your finger in comfortably once cooled enough. Add remaining ingredients and blend together with a stick/immersion blender. You can use a whisk here however you won’t get it as thick and creamy- it will still taste great though, so its an option.
4.Pour over base, sprinkle with extra coconut and set in fridge until the icing is firm.
5.Your slice will last 1 week in the fridge, 3 months in the freezer.
Notes
*You can use buckwheat groats instead of the oats for a grain free option. I tend to make this variety now, as I don’t like to eat oats when they have not been cooked. To make your own coconut butter, read the blog post. To soften coconut butter (coconut manna) half fill a saucepan and bring it almost to the boil. Grab your jar of coconut butter and ensure the lid is securely screwed down. Carefully immerse the jar into the saucepan of hot water, weighing down if necessary to avoid the jar falling over. Stand for approx 5 minutes, or until the coconut butter has become liquid. Note- if the temperature of your home is cold you may need to heat the water multiple times to melt a full jar of coconut butter.
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