You will need:
For the base:
1 cup (120 g) almonds
½ cup (60 g) desiccated coconut
8 Medjool dates (pitted)
1 tbsp coconut oil (melted)
15 ml Lemon Fresh Real Squeezed Lemon Juice
For the lemon coconut topping:
1 cup (150 g) raw cashews (soaked 2–4 hrs, drained)
½ cup (120 ml) coconut cream
60 ml Lemon Fresh Real Squeezed Lemon Juice
2 tbsp maple syrup
2 tbsp coconut oil (melted)
¼ cup (25 g) desiccated coconut
Method:
- Add almonds, desiccated coconut, dates, coconut oil and lemon juice to a blender or food processor. Blend until sticky.
- Press firmly into a lined slice tin and refrigerate while preparing the topping.
- For the topping, add soaked cashews, coconut cream, lemon juice, maple syrup, coconut oil and desiccated coconut to a blender. Blend until completely smooth and creamy.
- Pour the topping over the base and smooth the surface.
- Freeze for 2–3 hours, until set.
- Slice and top with desiccated coconut and a thin lemon wedge before serving.