Tangy Lemon & Coconut Slices

Tangy Lemon & Coconut Slices,, Lemon slices,

These are little slices of heaven. Like little cheesecake bars but without the cheese. No dairy, wheat or gluten in this recipe either but you would never know. It’s been tried and tested by so many friends, family and colleagues and they all say the same, that you would never know it was a free from treat. I like to use Nairns biscuits for that exact reason, they are free from gluten and dairy but are without compromise. And they make a brilliant biscuit base teamed with my favourite, coconut oil.​ You will just love these, I promise. They are so sweet and creamy tasting with the prefect crumbly base. And they are so easy to make as well. I can’t get enough of them 🙂 You’ll find most ingredients in the supermarket but the agar flakes might not be quite so handy. You can get the agar in any good health food store or you can buy online. Agar, the vegan replacement for gelatin, is used to thicken and set the mixture.

12 Slices

400ml Coconut milk
160g (full box) Nairns GF biscuit breaks
100g Cashew nuts (soaked for 2 hours)
3 Lemons (zest and juice)
3 tbsp Honey or agave syrup
3 tbsp Coconut oil
2 tbsp Agar flakes
Desiccated coconut (to garnish)

Tangy Lemon & Coconut slices, Lemon slices, Healthy treats, vegan treats

Melt coconut oil in bain marie (glass bowl, over boiling water).
Meanwhile, blitz biscuits in food processor until crumbly.
Take oil off heat and add crumbs to the bowl. Mix thoroughly. Careful, the bowl will be hot!
Line a baking tray with greaseproof paper and press biscuit mix evenly into the base of the tray. Place in fridge to set.
While the base is setting; add coconut milk, lemon zest, juice and rind to a pan. Bring to a simmer for 5 minutes.
Remove lemon rind, carefully squeezing as much remaining juice out as you can.
Add honey/syrup and stir.
Sprinkle agar flakes in to the pan and bring to gentle boil.
Simmer for 5-10 minutes, stirring occasionally, ensuring agar flakes fully dissolve.
Remove from heat and blend with the cashew nuts, in a high speed blender, until smooth. Be Careful, the liquid will be hot!
Allow mixture to cool a little but not set, before pouring over biscuit base.
Place in fridge for at least an 1 hour.
Once set, cut into bars or squares.
In a dry pan, brown the desiccated coconut and sprinkle on bars to garnish.