Lemon, coconut and macadamia slice recipe

A delicious, gluten free, no bake lemon slice created by Casey-Lee Lyons from Live Love Nourish.

Time: 20 mins + setting time
Makes: 12 pieces

Ingredients
Base
1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut oil, melted
1/4 cup honey
Zest of 2 lemons
1 tsp vanilla extract
1/2 cup Australian Macadamias, chopped
Pinch sea salt

Lemon Custard Icing
1 1/2 cups plant based milk
2 tbsp lemon juice
Zest of 1 lemon
2 tsp vanilla extract
3 tbsp honey
3 tbsp custard powder
1 tbsp gelatin powder

Topping
Chopped Australian macadamias
Desiccated coconut
Lemon zest

Method
To make base, in a mixing bowl combine almond meal, desiccated coconut with coconut oil, honey, zest, vanilla and sea salt. Mix to combine well.
Stir through macadamia nuts.
Press base firmly into a lined small square slice tin and place in refrigerator to set.

Meanwhile, make the lemon custard icing. In a small saucepan whisk together milk, lemon juice, zest, vanilla and honey. Sprinkle in custard powder and whisk to combine. Sprinkle over gelatin powder and allow to sit for 3 minutes to bloom.
Turn on heat low - medium. Whisk continuously until gelatin has dissolved and custard has thickened. Remove from heat.
Pour lemon custard over the base and sprinkle with chopped macadamia nuts, desiccated coconut and lemon zest.

Place in fridge for 2 hours to set.
Once set, cut into bars.
Store in fridge until ready to eat.