- 3/4 cup cashews
- Crust:
- 1 1/2 cups ground almonds
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil, melted
- 1 teaspoon maple syrup
- Lemon Topping:
- 1 (8 ounce) can coconut cream
- 4 lemons, zested and juiced
- 1 lemon, zested
- 2 tablespoons arrowroot starch
- 1 tablespoon honey
- Place cashews in a bowl of boiling water; soak for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
- 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.
- Bake in the preheated oven until slightly golden, 15 to 20 minutes.
- 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.
- Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.
04/24/2018
recipepes.com
Lemon and Almond Slices, recipe
PT15M
PT1H
5
455 calories
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