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Delicious healthy version of Lemon Slice - Dairy Free


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Ingredients

36 portion(s)

Base

  • 100 grams pitted dates
  • 1 lemon zest, grated, no need to grate
  • 80 grams cold pressed, coconut oil
  • 1 tbsp sugar, Rapadura, Or alternative
  • 40 grams lemon juice
  • 80 grams dessicated coconut
  • 20 grams Flaxseed, ground
  • 60 grams almond meal
  • 100 grams rolled oats, Or alternative if wanting gluten free
  • 80 grams sunflower seeds
  • 2 tbsp Protein Powder, I use Nutra Organics Collagen Body

Icing

  • 2 tbsp cold pressed, coconut oil
  • 1 1/2 tbsp lemon juice
  • 2 tbsp coconut cream
  • 2 tbsp honey, liquid, or maple syrup
  • 2 tbsp Cashew cream, cashew butter (see below)
  • 4 tbsp coconut, shredded, to top

Cashew Butter

  • 200 grams raw cashews
  • 20 grams oil, sunflower, cold pressed (not supermarket type)
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Base
  1. Add dates, lemon zest and oast to Closed lid.
    Set 20 sec, speed 8. Tip in to a bowl and set aside in a bowl.
    Add coconut oil, sugar and lemon juice to Closed lid.
    Set 2 min, temp 90 degress, speed 2.
    Add coconut, ground flaxseed, alomd meal, sunflower seeds, protein powder (pea protein is a good one if vegan or non dairy) and the date/oat/zest mix to Closed lid.
    Set 30 sec, speed 5. Scrape down sides.
    Set 30 sec, speed 4 Counter-clockwise operation.
    Pour in to lined slice tray and refridgerate.
  2. Icing
  3. Add all ingredients to Closed lid and set 1 min, 80 degrees, speed 2.5.
    Ensure it is well mixed and spread over the top of your base and sprinkle shredded coconut on top.
    Pop it back in the fridge.
    Can be frozen and taken out as required.
  4. Cashew Butter
  5. Place raw cashews in heated oven at 180 degrees for 15 mins.
    Place in Closed lid and set 45 sec, speed 9. Scrape down sides and stir.
    Set 20 sec, speed 9.
    Add oil to Closed lid and set 20 sec, speed 6.
    Use 2 Tbs in this recipe and pour the rest in a glass jar (if you can resist the urge to eat the rest).
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This slice was loved by everyone and will be a...

    Submitted by kgreen on 15. November 2020 - 08:51.

    This slice was loved by everyone and will be a regular treat for our family. I replaced a few ingredients as we didn't have them all; hazelnuts for almonds, chia seeds for flaxseeds, rice puffs for sunflower seeds. I used extra puffs and this worked well , lightening the mix. I didn't have protein powder and didn't open a tin of coconut cream for such a small amount, just made a version of cc with dried coconut. I omitted the sugar as the dates are very sweet. I soaked the cashews for an extra creamy topping.Next time I would reduce or leave out the honey in the icing as the honey flavour masked the zesty lemon we love. I made a double batch, freezing half which was great for the lunch box, especially for warm days when the coconut would melt. We loved them frozen too, they are like an ice-cream slice! Lots of minor changes to the original recipe but it just shows how versatile this recipe is just using what you have at hand! We love it!

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