Raw lemon slice

For the base:

2 cups of almonds

2 cups of cashews

1 cup of pitted medjool dates

1/4 cup of maple syrup

1 tablespoon of coconut oil

pinch of himalayan salt

For the filling:

1 cup of cashews

1 cup of pitted medjool dates

2 cans of coconut cream (cream only)

1/4 cup of desiccated coconut

Zest and juice of 2 lemons

1 tablespoon of vanilla extract

In a food processor / mixer / blender add the ingredients in to make the base and blitz for 20 seconds until mixture has a crumbly texture- not too smooth, enough to form a soft yet crunchy base that sticks together. Pour mixture in to dessert moulds or choice of baking tray / dessert dish. Put in the freezer for 15 minutes to set.

For the filling; pour in cashews, dates and desiccated coconut and blitz on the highest speed or until mixture is smooth and clump free. Slowly add in the coconut cream, lemon zest and juice and vanilla extract and blitz on the highest speed for 2 minutes until silky smooth.

Take out the base from the freezer and slowly pour in the filling. Put lemon slice back in the fridge to refrigerate over night or minimum 6 hours in the fridge.

Before serving, grate a lemon to add the zest.

Enjoy