These lemons slices are simple, elegant, and very easy to prepare. The crumbly date and coconut crust is topped with a creamy coconut and lemon topping that has a dash of turmeric added to it for a depth of flavor and a little extra color.

Raw Zesty Lemon Slice [Vegan, Gluten-Free]

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For the Base:

  • 2 cups mixed almonds and walnuts
  • 1/2 cup shredded coconut
  • 5 Medjool dates, pitted or 1/4 cup maple syrup

For the Topping:

  • 2 cups cashews (soaked for 2 hours)
  • 1 13.5-ounce can of coconut cream
  • 2 lemons, zest and juice of (leave some zest aside for sprinkling over the top)
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon vanilla extract
  • A pinch of turmeric powder for color


  1. For the base, line a 7x10-inch baking dish with baking paper.
  2. Blend the base ingredients in a food processor until they become slightly crumbly but still sticks together.
  3. Press the base mix on the bottom of the lined tray evenly and set this aside.
  4. Blend all the filling ingredients in a food processor or high-speed blender until they’re smooth.
  5. Pour the topping over the base and sprinkle some lemon zest over the top.
  6. Set this aside in the refrigerator for around 3 hours or until you can touch the top and it’s set.

Nutritional Information

Total Calories: 4857 | Total Carbs: 303 g | Total Fat: 377 g | Total Protein: 102 g | Total Sodium: 932 g | Total Sugar: 175 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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