Lemon Coconut & Dark Choc Slice

This chocolate coated, no-bake slice is a truly blissful treat. Its rich, creamy texture is balanced with zesty notes of lemon and coconut. Set and enjoy!

Gluten free | Refined sugar free | Dairy free | Vegan

Recipe by Isabelle Cornish: Life Iz

Makes 24 small bars

Ingredients

Chocolate base:

  • ½ cup ground buckwheat groats
  • 1 cup desiccated coconut
  • ½ cup dates
  • ½ cup (2x 45g bars) Well Naturally No Sugar Added Chocolate Rich Dark
  • ¼ cup melted coconut oil

Lemon filling:

  • 2 cups raw cashews soaked overnight or 5 hours
  • ½ cup dates
  • 2 tbsp. coconut milk **
  • 1 tbsp. melted coconut oil
  • Juice of one large lemon
  • 1 ½ tbsp. lemon zest
  • Pinch salt

Chocolate Icing:

  • ½ cup (2x 45g bars) Well Naturally No Sugar Added Chocolate Rich Dark
  • 2 tbsp. coconut butter
  • 1 tsp. coconut oil
  • ½ tbsp. lemon zest for decorating

Find more recipes from Isabelle Cornish here:

http://www.lifeiz.com/food/

Facebook:   https://www.facebook.com/lifeiz/      https://www.facebook.com/IsabelleCornishOfficial

Instagram: @isabellecornish @teamlifeiz

Method

  1. Line a rectangular brownie tray with baking paper.
  2. For the first layer: process buckwheat groats and desiccated coconut in a food processor. Once texture is fine, add Well Naturally Chocolate followed by dates and melted coconut oil. Press mixture firmly into base of tin and place in freezer to set whilst making the second layer.
  3. Rinse soaked cashews. Process cashews until they reach a creamy texture, add dates and continue mixing. Add coconut milk, coconut oil, lemon juice, zest and salt. Process until smooth. **Depending on how long cashews were soaked, you may need to add extra coconut milk for easier blending.
  4. Spread cashew lemon filling on top of chocolate base.
  5. Place in freezer for 15-20 mins.
  6. For the icing: place a small saucepan of water on medium/low heat on the stove-top. Place chocolate and coconut butter into a glass or metal bowl over the top of the saucepan and allow to slowly melt, stirring continuously. (You can also microwave on low, checking every 30 seconds to mix well).
  7. Pour icing over slice and decorate with lemon rind and coconut.
  8. Place in freezer to set for 4+ hours.
  9. Once set, slice with a warm knife and store in freezer or fridge before serving.
← Back to Recipes