Mel Christensen

Mel Christensen

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Lemon Coconut Slice


Lemon Coconut Slice

*Sugar, dairy, egg and gluten-free




  • 1 cup (165g) raw almonds
  • 1 cup (150g) raw cashews
  • 1 cup (75g) desiccated coconut, toasted lightly in fry pan
  • ¼ cup (50g) Natvia (may need adjusting depending on your sweet tooth!)
  • 4 tablespoons chia seeds
  • 10 pitted  (170g) medjool dates
  • Zest of 1 large lemon
  • Juice of 2-3 lemons (approx. 120ml)



  • 2/3 cup (125g)  Natvia Icing Mix (or regular Natvia for baking that has been milled to a fine powder in your Thermomix if you have one)
  • 1 tsp lemon juice (or for better setting quality use a few drops of pure lemon oil/essence)
  • 1 tbsp finely chopped lemon rind
  • 2 tbsp (40g)  thick coconut cream (If you refrigerate a can of coconut cream the best bit will separate and can be easily skimmed off the top)
  • 2 tbsp (30g)  coconut oil melted
  • Shredded coconut to sprinkle on top



  1. Soak nuts in water for at least 2 hours.  Drain Well.
  2. In a blender place nuts, coconut, lemon rind, Natvia and chia seeds and blend till quite fine.  Add dates and then add the lemon juice gradually until the mixture comes together.  When you can press the mixture into a nice dough that you can press between your fingers you have the right texture
  3. Press mixture evenly into a  small tray (such as a square cake tin) lined with baking paper. Refrigerate whilst you make your icing
  4. For icing, in a high torque food processor (such as a Thermomix), or using a hand mixer, blend the Natvia, lemon juice, rind, coconut cream and melted coconut oil and mix until icing is smooth.
  5. Spread icing in a thin even layer over the top of the refrigerated slice, sprinkle with the shredded coconut and refrigerate overnight or until set firmly.