A creamy Raw Lime Slice that is vegan and gluten-free. The perfect dessert to make and store in the freezer for whenever you need a sweet treat.
Raw Lime Slice
This Raw Lime Slice recipe was developed after my really popular Lemon Coconut Slice. It’s essentially the same slice just replacing limes for the lemons. I suddenly had a surplus of limes and didn’t want them to go to waste so made a heap of this healthy treat. Perfect when you need an arvo pick up or late night snack without the guilt. Also great for after school snacks for the kids, especially if they are about to go do after school sport.
This slice can go quite soft if left at room temperature, so I find it’s best to store and eat straight from the freezer.
I added a little extra lime zest over the top to serve. You can replace the maple syrup with a sweetener of choice, such as honey or rice malt syrup.
This recipe is basically two steps; blend together the base ingredients, set in freezer, blend together top layer ingredients, pour over base and set in freezer. That’s it! As simple as that. Perfect for non bakers like me!
I used a standard 20cm x 20cm cake tin for my slice and I cut into 16, perfectly sized, squares.
I find it helps to layer some baking paper over the base and press down with a glass to get a smooth layer.
Raw Lime Slice
- Yield: 16 squares 1x
Description
Ingredients
BASE:
- 1 cup raw cashews
- 1 cup desiccated coconut
- 1 cup Medjool dates, pitted
- 1 tablespoon lime juice
- pinch of salt
TOP:
- 1/2 cup raw cashews
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 tablespoon lime rind, finely grated
- 2 tablespoons lime juice
- 1/2 teaspoon vanilla extract
Instructions
THERMOMIX METHOD
Line a baking tray with baking paper.
Place all base ingredients into mixing bowl and blend 20 sec / speed 8. The mixture should stick together like a dough, if not, add a tablespoon of water and blend a further 10 sec / speed 8. Transfer the mixture to the lined tray and press down evenly to form a base, place in the freezer to set.
Wash and dry the mixing bowl, add all of the icing ingredients and blend 1 min / speed 8, until smooth and creamy. Remove tray from freezer and pour over icing, set in the fridge or freezer.
Once the icing is firm, cut into squares and store in the fridge or freezer.
NON THERMOMIX METHOD
Line a baking tray with baking paper.
Place all base ingredients into a food processor and blend until well combined into a dough, add a tablespoon of water if it doesn’t stick together. This can take 4-5 minutes in a small food processor.
Transfer the mixture to the lined tray and press down evenly to form a base, place in the freezer to set.
Wash and dry the food processor, add all of the icing ingredients and blend until smooth and creamy. Remove tray from freezer and pour over icing, set in the fridge or freezer.
Once the icing is firm, cut into squares and store in the fridge or freezer.
Notes
This recipe makes a very thin slice, if you wanted you could double the ingredients in the top layer and keep the base the same.
