I love lemons and incorporate them into so much of my cooking. A lot of people don’t know that even though lemons are acidic, they have an alkalising effect on the body. You can use lemons to make a warming lemon and ginger tea when you’re unwell. You can squeeze lemon juice into warm water in the morning to kick start your metabolism. Lemon juice mixed with olive or flaxseed oil is a wonderfully simple and delicious salad dressing. The options are endless!
This recipe is perfect if you love zesty desserts. It has a bit of a kick but there’s a lovely balance with the sweetness of the blueberries. I absolutely love it. It’s one of my favourites as I’ve always had a thing for citrusy treats. I hope you enjoy the recipe and use it to make the most of the gorgeous lemon.
Raw Lemon & Blueberry Slice (makes 16 pieces)
1 ½ cup almonds
1 cup shredded coconut
½ – 1 tbsp lemon zest (depending on how zesty you like it)
3 fresh Medjool dates
2 tablespoons coconut oil, melted
2 cups raw cashews, soaked overnight and rinsed
Zest of one lemon
½ cup freshly squeezed lemon juice
1/3 cup coconut oil, melted
¼ cup coconut butter, melted
1/3 cup coconut nectar
1 ½ cups frozen blueberries
Sprinkle of ground turmeric (optional: for a deeper yellow colour)
For the crust, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the lemon zest, dates and coconut oil and process until well combined.
Press crust firmly into a 22cm square cake tin.
Place the base into the freezer while you make the filling.
For the filling, process all ingredients except for the blueberries in a high speed blender until smooth and creamy.
Pour the filling onto the crust and tap out air bubbles.
Scatter the blueberries over the filling and press a few deeper down into the slice.
Place in the freezer for 2-3 hours until firm. When ready to slice, leave at room temperature for 20-30 minutes prior to slicing.