Lemon & Almond Slices Recipe

Name: Lemon & Almond Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g ground almonds; 2 tablespoons coconut sugar crystals; 3 tablespoons coconut oil; 1 teaspoon maple syrup; 125 g cashews; 250 g coconut cream (the hardened cream from the top of a can of full fat coconut milk); 5 lemons, zest; 4 lemons, juice; 2 tablespoons arrowroot; 1 tablespoon honey

Servings: persons

1
Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
2
Preheat the oven to 170C/340°F.
3
Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
4
Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
5
Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
6
Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
7
Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
8
Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
9
Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 175 g ground almonds, 2 tablespoons coconut sugar crystals, 3 tablespoons coconut oil, 1 teaspoon maple syrup, and more.

Yes, Lemon & Almond Slices falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon & Almond Slices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions