This raw slice is great as it has no nuts and has a refreshing lemon flavour which perks you up when needing a boost.

Makes 12 squares

Ingredients

Base

½ cup coconut

½ cup rolled oats (gluten free if possible)

½ cup fresh dates, pitted,  roughly chopped

1 lemon, zest and juice

2 Tbsp coconut oil, melted

Topping

¼  cup coconut oil

3 Tbsp raw honey, or rice syrup

½ lemon, juice

Method

Line a square 16x16 cm deep sided dish/cake tin with greaseproof paper.

Begin by making the base: Using a food processor, blend all the ingredients together until well blended. Scrape the sides down and blend again to ensure the mixture is well blended. Press firmly into the prepared tin. Chill well for at least 30 minutes to 1 hour.

To make the topping.  Gently warm together the coconut oil and honey together until the coconut oil has melted. Remove from the heat.

When cool add the lemon juice, mix together well and pour over the chilled, set base.

Chill overnight or in the freezer.  

Cut into 12 even sized squares.