• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Raw Lemon Slice



20 slice(s)

Crunchy nut base

  • 160 grams almonds
  • 120 grams walnuts
  • 50 grams Shredded coconut
  • 90 grams pitted dates
  • 25 grams Maple syrup

Creamy, top filling

  • 300 grams Cashews
  • 1 cans coconut cream, (400 grams)
  • 100 grams Maple syrup
  • 20 grams Lemon peel, (reserved, grated lemon peel)
  • 50 grams lemon, juice
  • 25 grams coconut oil, (melted)
  • 1 tsp vanilla, extract
  • 1 pinches turmeric, (ground)
  • 1 pinches ground ginger
  • Shredded coconut, (or desiccated coconut)
  • 10 grams lemon, (reserved, grated lemon peel)
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • 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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21

Recipe's preparation

    Raw Lemon Slice
  1. Matt’s parents lemon tree is going crazy and has so many lemons which inspired us to create this raw slice recipe. I asked my Mum for her delicious recipe but there was soooo much sugar in it so I thought we would make our own healthier version which turned out really well tmrc_emoticons.) it’s super easy to make and it has a crunchy nut base and a creamy, coconut & lemon topping. It’s a great little sweet treat with no refined sugar, dairy free & gluten free. We hope you like it!

    Makes 16-20 slices.

    1) Line a small rectangle baking tray with a silicone baking mat or baking paper.

    2) Add 30 grams lemon peel to the Thermomix bowl and blitz 10 seconds, speed 10. Scrape down the sides of the bowl and repeat. Transfer to a small bowl and don’t worry about cleaning the bowl.

    3) Add all of the crunchy nut base ingredients to the TM bowl and blitz 15 seconds, speed 7. Pour nut base onto the baking tray and flatten out with your hands or the back of a spoon and make sure it’s even. Put the baking tray in the fridge so it cools while you make the filling. Clean the TM bowl.

    4) Add all of the creamy filling ingredients to the TM bowl and blitz 1 minute, speed 9. Pour over the top of the nut base.

    5) Sprinkle reserved 10 grams grated lemon peel and some shredded or desiccated coconut on top of the filling. Put the tray in the fridge and let it set for minimum 4 hours.

    6) After 4 hours, cut the slice into squares or rectangles. Enjoy tmrc_emoticons.)

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now


Feel free to follow our cooking adventures on Instagram or Facebook @thermodudes or visit our website www.thermodudes.com.au - We are Thermomix Consultants based in Perth, Western Australia.

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.

Other users also liked...


Add a comment
  • There are no comments at the moment.