The Sol Journal

Lemon Passion Slice

recipes

Lemon Passion Slice

23 May, 2023

A sweet treat that’s free from refined sugar, gluten & dairy - a simple and tasty recipe for your next special occasion 🍋

Whether you are coming off a cleanse or leading into a cleanse, reducing the amount of processed and refined sugar products from your diet will optimise your experience. This doesn't mean you need to miss out on a sweet treat for a special occasion or as some therapeutic cooking time. Insert our fresh and tangy Lemon Passion Slice that is quick to whip up and will still bring a smile to your loved ones when shared, without refined sugar, gluten or dairy.

15 minutes preparation and 1 hour setting time
10-12 servings

 

Base Ingredients

1 cup of almond meal
1 cup shredded coconut
⅓ cup vanilla plant protein powder
¼ cup maple syrup or honey
2 dates pitted
Zest of a lemon
Pinch of salt

 

Whipped Filling Ingredients 

¼ cup coconut oil
¼ cup coconut butter
½ cup passionfruit pulp (around 5 passionfruits)
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
1 passionfruit for decoration

 

Method

  1. Combine your base ingredients in a food processor or blender and blitz until it resembles a sticky crumb consistency.
  2. Lightly grease your banana bread tin with coconut oil so the slice doesn't stick and will pop out easily once it is set.
  3. Spread the base mixture at the bottom of the tin and press it down so it is compact and evenly distributed across the tin. This can be placed in the freezer whilst you make the filling.
  4. In a bowl add the whipped filling ingredients and whisk with an electric whisk or stick blended until the mixture is thick and fluffy. This can be done in the processor or blender if a stick blender or electric whisk is not available to you.
  5. Spread the filling evenly over your base layer and top with one additional passionfruit spread across the slice.
  6. Set in the freezer for one hour, defrost for 10 minutes before removing from the tin and slicing into 10-12 serves.

Notes: This slice will last in the fridge in an airtight container for up to one week and in the freezer for up to three months.