• Laura Warren

Coconut, Lemon and Ginger Slice



Inspired by Pukka Lemon, Ginger and Manuka Honey Tea

Base Ingredients

  • 5 medjool dates or 8 dates (soaked in hot water for 10mins)

  • 1 cup desiccated or shredded coconut

  • 1 cup activated almonds

  • 1/2 cup cashews

  • 3cm knob of fresh ginger chopped finely

  • 1 heaped TBS melted coconut oil

  • Pinch of Himalayan rock salt or sea salt

Topping Ingredients

  • 3 cups desiccated or shredded coconut

  • 1/2 cup melted coconut oil

  • zest and juice of two lemons (I do love lemon flavour so maybe trial as you add)

  • 2 teaspoons melted raw honey

Method

  1. Place the coconut, almonds, cashew, ginger, dates and pinch of salt into your food processor, pulse at high speed until the mixture comes together. Slowly pour in coconut oil as you process on slow.

  2. Line a tray with baking paper hanging over the sides. Press the base mixture firmly into your lined tin. Put in the freezer to firm up while you make the topping.

  3. Place the desiccated or shredded coconut into a high powered blender. Blend until butter consistency.

  4. Add melted raw honey and coconut oil and 1/2 the lemon zest and juice into your blender. Blend until you have a smooth butter.

  5. Taste here as if you are not a lemon lover this may be strong enough if not add the rest of zest and lemon juice.

  6. Blend until well combined and smooth.

  7. Pour over the now hard base, level with the back of a spoon and place in the freezer to set. I remove the slice from the freezer after an hour, cut it into pieces and enjoy with your favourite drink. I store it in the fridge as it keeps it at the perfect firmness to eat straight away. You can store in the freezer and remove 10mins before you want to eat.

  8. Hope you ENJOY!