This healthy lemon slice is an easy healthy, no-bake lemon dessert that is also refined sugar-free, dairy-free, and vegan.
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Line a 9-inch x 5-inch slice tin with baking paper. Lightly oil the paper with coconut oil. Set aside.
Lemon Coconut layer
In the bowl of a food processor, add almond meal, coconut, and oats. Blend on high speed until it looks like fine flour.
Add pitted dates and blend again on high speed until coarse.
Add melted coconut oil, lemon juice, lemon zest, vanilla extract, maple syrup, and salt.
Process again on medium-high speed until it comes together into a sticky, moist batter. It should hold well if you press it in your hands. If too dry, process again, adding one tablespoon of the optional coconut milk (or water) at a time.
Transfer the lemon mixture to the lined pan and press firmly to compact the mixture into a single layer in the tin.
Place the slice in the freezer for 10 minutes to firm up. Meanwhile, you prepare the lemon icing.
Healthy Lemon Icing
Whisk coconut cashew butter, lemon juice, lemon essence, melted coconut oil, and maple syrup in a small mixing bowl. If your nut butter is too firm, microwave the glass bowl for 20 seconds to soften.
Remove the pan from the freezer and pour the lemon icing on top. Tilt the pan to spread all around, or use the back of a spoon.
Freeze the bar again for at least 15 minutes to set the icing.
When the icing is not soft anymore, place the tin in the fridge for 2-3 hours before slicing.
Slice crosswise into eight large bars, then divide each into two even portions. You will end up with 24 small lemon slices.
Store in an airtight container in the fridge for up to 1 week.
Freeze for up to 1 month in zip-lock bags and thaw at room temperature.