Lemon and Almond Slices

These gluten-free slices of zesty lemon goodness really are hard to resist. They're light, tangy, and the perfect companion to a nice cup of tea. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 374 Calories

Ingredients

• 1 tablespoon honey
• 1 ½ cups ground almonds
• 1 lemon, zested
• 1 teaspoon maple syrup
• 2 tablespoons coconut oil, melted
• ¾ cup cashews
• 2 tablespoons coconut sugar
• 1 (8 ounce) can coconut cream
• 4 lemons, zested and juiced
• 2 tablespoons arrowroot starch

Recipe Instructions

Step 1

Place cashews in a bowl of boiling water; soak for 1 hour.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.

Step 3

Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.

Step 4

Bake in the preheated oven until slightly golden, 15 to 20 minutes.

Step 5

Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.

Step 6

Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.