Creamy lemon n' raspberry slice
Prep time: 12 hours 20 mins
Cook time: 12 hours 30 mins
Total time: 24 hours 50 mins
A light, citrusy, sweet tart - creamy filling on top of a baked crispy base. Perfect to share among friends or keep in the fridge to have throughout the week.
Author: Healthy 'n Happy
Recipe type: Dessert
Cuisine: Vegan
Serves: 12 Slices
INGREDIENTS
Base
- 1 cup (137g) wholemeal plain flour*
- 3 tablespoons (33ml) light tasting olive oil
- 1 teaspoon (5g) vanilla extract
- 2 tablespoons (45g) maple syrup
- 2 'n ½ tablespoons (38g) ice cold water
Filling
- 1 'n ½ cups (215g) raw cashews, cover with water and leave to soak overnight
- ½ cup (102g) coconut cream, place in the fridge overnight and only use the solid part from the top of the can
- ⅓ cup (75ml) lemon juice
- 4 teaspoons lemon zest, roughly 2 whole lemons
- ¼ cup (85g) maple syrup
- 1 'n ½ tablespoons cornflour
- 1 'n ⅓ cup (157g) raspberries, fresh or frozen
METHOD
Preheat the oven to 180°C (355°F) fan forced. Line a square 23cm cake tin with baking paper. Set aside.
To make the base combine all the ingredients into a medium bowl. Stir to combine. Evenly spread the base into the lined cake tin. A great trick to help spread sticky dough is to wet the back of a spoon and press the base down with that. The water helps to stop the base from sticking to the spoon. Cook in the preheated oven for 30 minutes. Remove and leave to cool slightly.
Meanwhile make the filling. Combine everything except for the raspberries in a food processor and process until it turns to a smooth consistency. Pour filling over baked and cooled crust. Lightly break up the raspberries using your hands and sprinkle them over the creamy filling.
Place the Creamy Lemon 'n Raspberry Slice into the fridge to set overnight. Cut into 12 slices and serve.
NOTES
Store covered in the fridge for up to 9 days. *To make gluten-free sub wholemeal plain flour with gluten-free flour.
