lemon and macadamia slice

  • 1 cup (150g) cashews
  • 2 cups (280g) macadamias
  • 2 tablespoons finely grated lemon zest
  • ¼ cup (60ml) lemon juice
  • ¼ cup (60ml) melted coconut oil
  • ⅓ cup (115g) honey
  • ¼ cup (20g) desiccated coconut, toasted

coconut base

  • 1 cup (160g) wholemeal plain flour
  • 1 cup (80g) desiccated coconut
  • 1 cup (120g) almond meal (ground almonds)
  • ½ cup (125ml) melted coconut oil
  1. Preheat oven to 160°C (325°F). Place the cashews in a large bowl and cover with boiling water. Set aside for 20 minutes to soak.
  2. To make the coconut base, place the flour, desiccated coconut, almond meal and coconut oil in a large bowl and stir well to combine. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with a spoon. Cook for 25 minutes or until golden. Set aside to cool slightly.
  3. Drain the cashews and place in a food processor. Add the macadamias, lemon zest, lemon juice, coconut oil and honey. Process for 4 minutes, scraping down the sides occasionally or until smooth and creamy. Using a palette knife, spread the cashew mixture over the cooled base. Top with the desiccated coconut. Refrigerate for 1 hour to set. Slice and serve.  Makes 20.

Note: You can refrigerate this slice in an airtight container for up to 10 days.

RATE THIS RECIPE:
Reader ratings (3.50) 321501
donna hay team

Hi Breanna, you could try using almond meal instead. Thanks – DH Team!

Breanna Egiziano

Hi, just wondering if the cashews could be replaced by anything at all, as I have an allergy to them?

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