Head chef Kim’s shares his recipe to summer sweetness: Easy no-bake lemon magic
Ingredients
Base
- 3 cups raw cashews
- 3 cups desiccated coconut
- 30 medjool dates, roughly chopped
- 5 tbsp lemon juice
- 1/2 tsp salt
Topping
- 2 cup raw cashews
- 1 cup coconut oil
- 1 cup pure maple syrup
- 2 lemon zest
- 6 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Base
- line a slice tin with Go-between (approx. 40cm × 30cm) with baking paper, ensuring the Go-between extends over the sides for easy removal later.
- Place all base ingredients into a food processor or metal bowl (i recommend soaking cashews and dates if using a bowl. Blend until well combined and the mixture sticks together, scraping down the sides as needed.
- Tip the mixture into the lined tin and press down evenly to form a firm base.
- Place the tray into the freezer while you make the topping.
Topping
- Clean the blender.
- Add all topping ingredients and blend until smooth and creamy, scraping down the sides halfway through.
- Remove the base from the freezer and pour the topping evenly over it. Smooth the surface with the back of a spoon.
- Return the slice to the freezer for at least 1 hour (overnight is best).
- Once set, cut into 30 bite size squares.
