People have strong opinions about lemon desserts. Some people despise them, while others can’t seem to get enough of them. In the case of this recipe, the bright, refreshing citrus flavor doesn’t overpower the other ingredients. In fact, the nuttiness and sweetness from the crust provides a complementary balance that calms the intensity of citrus.
Unlike most desserts that require lots of baking, this recipe demands a lot of your food processor or high speed blender. Winter is actually the best time make a lemon dessert because you get the freshest citrus varieties. If you have them available to you, Meyer lemons are the best ones to get for this dessert. Meyer lemons offer that signature tart citrus flavor that you want from a lemon, but they are slightly sweeter. This makes them excellent for homemade lemonade or desserts like this lemon slices.
Cashews work best for the crust, but macadamia nuts or almonds are acceptable replacements if you have them in your pantry. Both cashews and macadamia nuts blend beautifully with the Medjool dates. Make sure to pit and roughly chop the dates before blending them. This will give your crust a more even consistency.
- Prep Time:25m
- Total Time:25m
- Serves: 30 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Crust
- 2 c raw cashews
- 2 c desiccated coconut
- 20 Medjool dates, roughly chopped
- 3 tbsp. freshly squeezed lemon juice
- 1/8 tsp. sea salt
For the Lemon Topping
- 1 c raw cashews
- 1/2 c coconut oil
- 1/2 c grade A maple syrup
- 1 tbsp. lemon zest
- 4 tbsp. freshly squeezed lemon juice
- 1 tsp. alcohol-free vanilla extract
Instructions
For the Crust
- Grease a piece of parchment paper with coconut oil and place it inside a 9x13-inch baking tray. This will make it easier to remove the lemon slices later on.
- Add all of the ingredients to a food processor and blend until everything sticks together. You may need to stop blending, scrape down the sides, and continue blending to fully incorporate all of the ingredients.
- Once the mixture is sticking together, Place it in the baking tray and press it down into an even layer. It should be about half-inch thick, but a little thinner is fine as well.
- Place the baking tray in the freezer while you make the topping.
For the Lemon Topping
- Add all of the ingredients to a food processor or high-speed blender and blend until smooth and creamy.
- Scrape down the sides halfway through the blending process to ensure that everything blends together.
- Remove the baking tray with the crust from the freezer and spoon the topping on top of crust and spread into an even layer.
- Return the tray to the freezer and allow it to set overnight. Once the dessert firms up, remove from the freezer and slice into about 30 squares. Enjoy when ready.
