Raw Lemon & Coconut slices

Get ready for spring with these raw coconut-lemon slices! 

Ingredients:

Base:

• 65 gr (3/4 cup) oats
• 90 gr (3/4 cup) dried shredded coconut
• 110 gr pitted dates
• 6 tbsp molten coconut oil
• zest of 1 organic lemon

Middle layer:

• 2 tsp ground curcuma 
• 380 gr (raw and unsalted) cashews (soaked in water for about 3 hours)
• 160 gr rice syrup
• juice + zest of 2 big organic lemons
• 6 tblsp coconut cream (or coconut milk)
• 6 tblsp molten coconut oil
• 2 tblsp water
  

Top layer:

• 50-100 gr dried shredded coconut

Method:

1. Lay a square brownie baking tray with greaseproof paper.
2. First make the base: use a blender to blend the oats until they are quite fine, cut the dates in small pieces. Using a machine (or your hands) mix together dates, oat flour, coconut oil, grated coconut and lemon zest.
3. The base 'dough' needs to be sticky, if it's not holding together enough you can add either more coconut oil or dates. Press the dough evenly on to the baking tray, set aside.
4. Now make the middle layer: drain the cashews, make sure they have soaked for a few hours so that they have turned soft, this makes it easier to blend them later on. 
5. Using a blender, mix together all ingredients for the middle layer. You need to get a smooth liquidy mixture without any cashew pieces left.
6. Taste it: add more lemon if neccesary, or more curcuma if the colour is not yellow enough.
7. Pour the mixture on the base layer and sprinkle with the dried shredded coconut to make the top layer. Pop the tray in the freezer until it has set.
8. When it has turned hard you can pop it out of the baking tray and slice it into pieces, you can either store them in the freezer (up to a few months) or in the fridge. Eat them on room temperature.