The path to lemon slice…



So while chocolate is my favourite sweet treat or food or whatever you want to call it, (the fudgy type is what I love rather than cake) I can’t just make only chocolate dessert recipes forever…or can I, hmmm??? Sometimes though I feel the need to break out, discover a new flavour and try to devise a recipe that makes the creation just as amazing as chocolate is to me.

So a type of lemon slice took my fancy.  Sweet, tangy, fresh, rich and decadent was the aim, while keeping to all my other Slim Birdy requirements of slimming ingredients, low carb, healthy, no sugar and super easy to make. Bliss.

Some people say their recipes are easy but once I read just the ingredients list and I’m already annoyed with it, then I read no further – next!

Full of dates? Next.
Flour & sugar? Next.
Has more than one stage of cooking? Next.

Sure the triple layer stuff looks great, but mixing it all separately, dirtying more dishes, having to stop and chill before the next layer? Ahhhhhh!!!!! I draw the line at two layers and it gets all mushed up in your mouth anyway, so who cares as long as it tastes good?

So I research a few recipes first, reject a lot, find something close to what I want, then re-jig to make it exactly what I want. Sometimes it works and sometimes, not so much.

So the first attempt at my lemon slice was to be a two-layered number, Macadamia layer on the bottom and coconut layer on the top. A little high on the annoying scale for my liking, but just barely tolerable, I didn’t have to wash the whizzer in between, so I was thankful for small mercies.

Prepped it all up, chilled overnight for the big reveal and slicing the next day and… disaster! Well not in the grand cosmic scale of disasters, more like disappointment. It was totally the taste and texture I was going for, but the coconut layer separated from the bottom layer when cutting, which made it all a crumbly mess. Doh!

So while I enjoyed the taste of it with my cup of tea, I was determined to try again and with even more resolve to do away with the fancy-pantsy two layers. Didn’t need it. So spurred on by the fact that I was actually making the recipe easier, Lemoni Slice was born! Mushed together in just one easy step instead of about four, it was a dream and perfectly how I wanted it to be. Yay!

For you…
Slim Birdy Lemoni Slice Recipe

1 cup raw macadamia nuts

1 cup shredded coconut

3 TBS organic maple syrup

1 lemon – zest and juice

1 tsp vanilla extract

1/4 cup of cold pressed coconut oil

Whizz nuts first in a food processor until forms a smooth paste.
Add rest of ingredients and keep whizzing until well combined.
Press into a paper lined tin, sprinkle top with a little shredded or desiccated coconut.
Chill in fridge overnight and cut into squares before serving.

I like Lemoni as it sounds Italian!

The taste testers gave it the big thumbs up followed by, “please give me the recipe!” Happy days.

More recipes in my ebook Slim Birdy – Lite as a Feather.

Hope you love it and I would love to hear if you make it.



Kristy xxx

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