Vegan Zesty Lemon Slice
Brighten your day with this Vegan Zesty Lemon Slice—a vibrant, no-bake dessert that’s as refreshing as it is indulgent. Featuring a crumbly vegan digestive biscuit base and a creamy, tangy lemon topping crafted from soaked cashews, coconut cream, and freshly squeezed lemon juice, this slice is a perfect balance of zesty sweetness. Enhanced with maple syrup and a touch of turmeric for natural color, this plant-based treat is gluten-free, dairy-free, and packed with flavor. Simple, wholesome ingredients come together in just 30 minutes of preparation, and the slice is set in the fridge rather than baked, making it an easy yet sophisticated dessert. Perfect for summer gatherings, teatime indulgence, or guilt-free snacking, this mouthwatering lemon slice will leave everyone craving more.
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Recipe Information
Ingredients
- 200 grams Digestive biscuits (vegan-friendly)
- 80 grams Coconut oil (melted)
- 2 tablespoons Maple syrup
- 200 grams Cashews (soaked for 4-6 hours and drained)
- 250 ml Coconut cream
- 100 ml Fresh lemon juice
- 2 tablespoons Lemon zest
- 3 tablespoons Maple syrup (for topping)
- 1.5 tablespoons Cornstarch
- 0.25 teaspoons Turmeric (optional, for color)
Instructions
Begin by preparing the base. Add the vegan digestive biscuits to a food processor and pulse until they form fine crumbs.
Transfer the biscuit crumbs to a mixing bowl and add the melted coconut oil and maple syrup. Mix until the mixture resembles wet sand and holds together when pressed.
Line an 8-inch (20cm) square baking pan with parchment paper. Press the biscuit mixture evenly into the base of the pan to form a firm layer. Place in the refrigerator to chill while preparing the topping.
To make the lemon topping, add the soaked and drained cashews, coconut cream, fresh lemon juice, lemon zest, maple syrup, cornstarch, and optional turmeric to a high-speed blender.
Blend on high until the mixture is completely smooth and creamy. Taste and adjust sweetness or lemon flavor as needed.
Pour the lemon topping mixture over the chilled base in the baking pan. Smooth out the surface with a spatula.
Refrigerate the slice for at least 4-6 hours, or until the topping is set. For best results, refrigerate overnight.
Once set, remove the slice from the pan by lifting it out using the parchment paper. Use a sharp knife to cut into 12 evenly sized pieces.
Serve chilled and store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 234.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
