Dedicated to mum. Thankyou for the love, lemons and the Lebanese.

How this all started: A Lebanese heritage means that nothing is done by halves. It’s full generosity, full heart, bold and well meaning. Leading to conversations with my mother…

Mum: ” Let me give you a couple of lemons off your dad’s tree”

Me: *pre-empting lemon onslaught as Lebanese people don’t do halves *

” Mum great idea but remember I’m 1 person and can only have so many lemons.

Mum: ” Relax, I’ll only give you a couple”

*Mum arrives with 38 lemons and limes.

Google. HELP.  

Once again on the hunt for a sweet treat with minimal sugar, a bag full of lemons and limes and an optimistic hopefulness – I found lime slice territory. Where lime tart meets lime cheesecake, but a much much healthier version that you can gobble more of leaving you with health benefits instead of a food coma.

Benefits of this slice :

• It’s delicious! 
• It’s raw – No bake. Super easy and quick.
• Its nutritious! Contains protein & nutrients naturally occurring in cashews like magnesium, phosophorus, zinc and potassium & walnuts like zinc, iron and potassium.
• Contains healthy fats that are great for your skin, heart, keeping you full for much longer & maintaining energy levels.
• Diet friendly
• Dairy free
• Refined sugar free
• Gluten Free
• Paleo Friendly

Ok without further ado, let’s do this.

Recipe

Ingredients:

Crust 

• 1 cup of walnuts or pecans
• 4 large dates
• 1 tablespoon lemon/lime juice
• Pinch of salt
• Coconut oil or MCT oil to grease Springform Pan

Filling 

• 2 cups of raw cashews soaked in warm water for 3 hours
• 1/2 cup almond milk
• Lemon or lime Zest (2 in total)
• 1/5 cup Lime or lemon juice
• 1/2 cup honey
• A pinch of salt
• 2 heaped tablespoons of mct oil or coconut oil.

Garnish

• Mixed berries – Frozen or fresh
• Lemon Slice
• Lemon rind lightly grated over the cake.

Process:

Step 1: To make the crust: Blend walnuts, dates, lemon juice and a pinch of salt in a food processor or blender.

Step 2 : Remove contents and roll into a ball. Use coconut oil or MCT Oil if you have some as it has no scent to line the springform pan. Press contents into the bottom of a pre-oiled 7inch Springform pan and evenly distribute. Set aside.

Step 3: To make the cream Filling: Drain cashews, rinse and blend in a processer/blender.

Step 4: Add coconut oil, almond milk, lemon zest, lemon juice, coconut oil, honey & salt into cashew butter and blend.

• Pause * Taste. If you like it, do a happy dance. Add more honey if you would like it sweeter.

Step 5: Once the filling is to your liking. Pour on top of crust. Evenly spread the filling.

Step 6: Garnish with lemon zest & a slice of lemon/lime. Cover and put in the fridge for a couple of hours.

DONE!

Remove from the fridge, pop open the springform pan, and serve to family members in an attempt to demonstrate that healthy can be delicious too!

Storage: Fridge for a few days, then suitable to freeze in pieces

Serve with berries on top, a cup of tea beside and a big smile up front 🙂

Enjoy friends,

Dedicated to mum. Thankyou.

xx
Reem

 

©reemasaabnaturopathy2019