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Raw lemon slice

Raw Lemon Slice

Raw Lemon Slice. Take advantage of Winter lemons and treat the family with this slice. Refined sugar free, dairy free, egg free
Course Snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy


Base Ingredients

  • 1 cup dates
  • 1/2 cup puffed quinoa
  • 1/2 cup oats
  • 2 tablespoons chia seeds

Top Ingredients

  • 2 small lemons - juice and zest (3 tablespoons)
  • 1 tablespoon coconut oil
  • 1/2 cup coconut flakes
  • 2 tablespoons Rice Malt Syrup
  • 1 cup cashew nuts (unsalted)
  • 1 tablespoon cocao powder

To Serve

  • 1 tablespoon coconut flakes - chopped finely


  1. Line a baking tin or low edged tray with baking paper
  2. Add the ingredients for the base to a food processor and pulse until a thick paste. It does not need to be totally smooth
  3. Scoop these ingredients out for the processor bowl into the tin and push down firmly with the back of a spatula or spoon until smooth and evenly spread across the base of the tin.
  4. Add the ingredients for the top of the slice to the food processor bowl and process until it becomes like a paste - it will take a few minutes
  5. Scoop the paste out of the processor bowl and spread it evenly over the top of the base and smooth it down with a spatula
  6. Place into the fridge for 3+ hours
  7. To serve, hold the edges of the baking paper to remove the slice from the tin
  8. Slice into desired size with a sharp knife and top with the finely chopped coconut flakes
  9. Store in an airtight container in the fridge for up to a week (if they last that long!)

Recipe Notes

Note: The recipe timing does not include the time for the slice to set in the fridge.
Puffed quinoa can be found at health food stores.
Your food processor will require a decent sized wattage to be able to process the ingredients without blowing up! Mine is 850W and has no trouble with a recipe like this or making nut butters etc.