Raw Vegan Zesty Lemon Slice
I’ve had a thing for making raw desserts since I became vegan, and this lemon slice is the perfect raw vegan treat. I haven’t experimented with baked cakes at all (not having access to an oven all the time limits your options), so I guess I’ve been sticking to what I know — playing it safe. This is how these raw lemon bars were born.
I do aim to experiment more when we get back from our trip and when I can borrow someone else’s oven. But for now, I’ll be sticking to raw desserts.
Some interesting facts about lemons
I love lemons and should be incorporating them more in the kitchen. They’re always great to have around. One thing that a lot of people don’t realise about lemons is that they are acidic, however only until they hit the body.
Once they enter your body, they become alkaline. So if you have issues with acidity, lemons are not your enemy but your friend!
Free Recipe eBook
Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.
Having half a lemon freshly squeezed in lukewarm water in the morning helps to kick-start your metabolism. Making a lemon and ginger tea helps when you’re unwell.
I find it fascinating to learn about all the different lemon varieties out there. I’ve typically found that in Canberra, they are more of a winter crop with the variety that is grown and sold here.
About this raw vegan lemon slice
This recipe is perfect if you love zesty desserts. It has a bit of a kick to it, but it has a lovely balance with the sweetness of the dates and maple syrup, so it’s not too tart. I love it!
It’s one that I often crave as I’ve always had a thing for citrus treats. When I go out, I’m still the one that orders the lemon slice/tart or citrus dessert over other things if they’re available.
Hope you enjoy this recipe. Just keep in mind that you will need a few hours for this from start to finish. It’s super simple, but the setting time needs to be taken into consideration if you want to make it for an occasion. Well worth the wait!
I would suggest you start the prep the day before. Or make it the day before as it keeps well in the fridge.
You can also freeze it and take it out of the freezer a couple of hours before serving. Just make sure not to leave it out if it’s a hot day, as it will start to lose its shape and become a little mushy.
Vegan lemon bars, slices, and squares are all the same thing. It just depends on where you live which terminology is used. It will typically include a base and a filling with the flavours of the recipe. The shapes might be slightly different in the way that they’re cut, but there’s not much else to it.
Other recipes you’ll love:
- Rose and Chocolate Raw Slice
- Vegan Mango Cheesecake
- Almost Raw Vegan Passionfruit Cheesecake
- Raw Chocolate Cake with Orange
- Chocolate Chia Seed Pudding With Cashew Cream
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Raw Vegan Zesty Lemon Slice
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8-10 slices
This slice recipe is a winner if you love zesty desserts. Perfect for vegan dessert lovers that enjoy lemon and citrus. Raw, refined-sugar free and healthy.
- 2 cups / 140g raw nuts (I used almonds and walnuts, not cashews)
- ½ cup / 40g shredded coconut
- 5 Medjool dates, pitted (or 1/4 cup maple syrup)
- Zest of one lemon
- 2 cups / 280g raw cashews (soaked for min 6–12 hrs, then drained and rinsed)
- 1 ½ cups / 360g coconut cream*
- ½ cup / 120ml fresh lemon juice (about 2 lemons)*
- Zest of one lemon
- ⅓ cup / 100ml maple syrup
- 2 tablespoons coconut oil
- ¼ teaspoon vanilla extract
- 1/8 teaspoon turmeric powder (optional – it’s for the yellow colour)
- For the base, line a 16cm x 25cm / 6.3 inches x 9.8 inches (approximately) baking dish with baking paper.
- Blend the base ingredients in a food processor until it’s slightly crumbly and it sticks together when you pinch it.
- Press the base mix on the bottom of the lined being tray evenly and set aside.
- For the topping, add all ingredients to a high-speed blender and blend until smooth. You may need to stop and start a few times; if you have a temper, use that at the beginning.
- Pour the topping over the base and put some lemon zest on the top (optional). Place in the fridge for around 3 hours or until you can touch the top and it’s set. If you want it firmer, you can freeze it for 30 minutes before serving.
- Slice and enjoy!
Coconut cream: This may be one or two cans depending on the brand of coconut cream you use. It can also vary in colour from white to a slight grey. You can also use full-fat coconut milk, but it must be refrigerated first overnight to separate the cream from the water.
Lemons: Lemons come in many different varieties, from super sweet lemonade varieties to quite sour. So this will also alter the taste of your slice. You can add up to two additional tablespoons of maple syrup to sweeten it more to balance it. Alterntaively, use a little more zest. This comes down to personal preference. However, do keep in mind not to alter the quantities in the recipe too much as it may not set or blend well if there isn’t enough liquid in it.
This recipe was last update on the 8th of August 2021.
- Diet: Vegan
I just made this. I think you’d need a high-powered blender as I processed the topping ingredients and could not get them smooth despite a lot of processing. The result looked wholly different from the picture, being more greyish-white and granular. Unfortunately it was also fairly tasteless and bland (it was sweet enough though) not having enough of either the creaminess or zestiness I was hoping for. A bit of a disappointment in all considering the ingredients weren’t cheap. I can’t see myself making it again.
Hi Maxine, I’m so sorry to hear that you didn’t enjoy it and you had some issues along the way. This is a recipe that I first created back in 2015 and have been meaning to go back and update with better instructions in the ingredients and overall experience. It was on my list this week! So I hope you give this recipe another try because it is very delicious, and lots of people have loved it. A high-speed blender is definitely the preferred device for the topping to get it silky smooth. Some food processors are capable to get the right consistency, however not all. The grey colour would be coming from the coconut cream that you used, as they vary from brand to brand. In that case, I would add a little more turmeric but not too much to get the taste of it. It’s a fine balance. The overall flavour should still be there, I’m not sure why it turned out bland. Maybe a little more zest would have helped to get the balance right? I have updated the amount for the lemon juice as two lemons can vary in size and how much juice they produce. In any way, thank you for the feedback.
Really easy recipe and I love the jump to recipe feature so thanks for that. It would be great to have a measurement for the lemon juice if poss. We have a tree at home so I often get quite small lemons. From tasting it I ended up adding the juice and zest of 4 but it took a long time to set in the freezer so I’m unsure if that ended up being too much. Didn’t seem much coconut oil to set all of that stuff! it is really nice but I’m on the fence as its still a very mild lemony flavour and I didn’t want to risk adding more lemon. I’d try that base recipe with other flavourings though also now I’ve got it and the texture is wonderful! I made the base with a mix of cashews, almonds and walnuts.
It’s setting in the fridge… fingers crossed. It was so easy to make and the creamy mixture tastes sooo good without even freezing it! Thanks for sharing this with the world
I hope you enjoy it! You’re very welcome 🙂 It’s one of my favourites x
I’ve just made this and can’t wait until it’s set!!!!!!
Hi I made the slice and the lemon top hasn’t set, maybe to much lemon juice, could I scrape it off and add more melted coconut oil?
Hi, I would suggest to put it in the freezer and leave it in there for a couple of hours, to see if it sets then. Let me know how you go.
Am looking for a lemon slice that I can keep frozen and defrost portions as I need it. Does it freeze and defrost OK?
I haven’t tried it myself (as they always disappear before I get a chance to do so!) but yes, they should freeze and defrost fine.
This was absolutely beautiful! I used roasted almonds in the base along with the coconut and maple syrup. The topping is perfect and the turmeric gives it the lovely lemon colour. My family adored it!
Glad to hear they were a hit Anita! Thanks for sharing 🙂
Could you pls tell me what you soak the cashews in for the 2 hrs.
Just in water 🙂
Do u drain the water after soaking the cashews
Yes you do 🙂 Just give them a quick rinse as well.
Can you please tell me how many calories this would have per 100gm ?
Sorry Deb, I only just saw this. I don’t track that information with my recipes, but you can easily find out online 🙂
Made this for the first time the other day and it was amazing! The mixed nuts I used for the base was a little crumbley so I added a few more dates to ensure it would hold together really well. It came out lovely. Had a few friends over who tried them and they all loved it. Thank you for the wonderful recipe. 🙂
You’re so welcome! Glad to hear you all loved it 🙂
I have made this several times now and always get good feedback. Neighbour of mine has a great producing lime tree and she kindly gives me plenty of them, so have made this with limes and it is so good. Who would know that limes are so versatile, not just good in a corona!
What a wonderful alternative 🙂 Thanks for sharing!
Hi, what can I substitute the coconut oil with? I have already started making it and realise I have none in the cupboard?
Hi Frankie, Hmmm…it may be a little tricky to swap it out as that is the setting agent once you put it in the fridge.
Just wondering why you can’t use cashew nuts in the base as well?
You can, it will just be much softer and I prefer to mix it up rather then have cashews on top of cashews.
Googled Raw Lemon Slice and was so happy to find your website and this recipe, me and the family absolutely loved this slice, so yum and creamy!
Hi Kristy, so glad to hear that you all enjoyed it! Welcome 🙂
Hi there was wondering if this would work in a 20×20 tin? I don’t have 16×25 … Thanks Margi 🙂
Sorry for the slow reply Margi! Yes, it certainly will! 🙂
Thanks a bunch, I’m making it tonight so good timing. ?
Oh wonderful! Well let me know how you like it 🙂 Masa x
This looks ridiculous! In the best way possible!
Thank you, am keen to create this for my Mum who is ultra fond of creamy pies. Growing up, I loved her lemon tarts though am now not at all keen to chow down on condensed cow’s milk, so this is perfect.
Thanks again 🙂
You are so welcome Ashleen! I hope you enjoy it!