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Lemon Meringue Slice

Serves: 8 Slices
Prep Time: 15 Minutes
Cook Time: 2 Hours In The Freezer
Total Time: 2hrs + 15 Minutes

Nutrient-packed treat that satisfies your sweet tooth? Say Less. Our Lemon Zest Nutty Quinoa Bars are just what you need! With a chunky, nutty base and a zesty, creamy lemon topping, these bars are not only vegan and dairy-free but also a delightful way to boost your vitamin C intake. Easy to make and perfect for any time of day, this recipe will quickly become a favorite in your healthy snack repertoire. Let’s get started!

ingredients

Base:
1 cup mixed nuts (I used almonds & pecans)
5 medjool dates (de-seeded)
200g/7oz cashews
Zest from 1 lemon
1 cup quinoa puffs
½ cup rolled oats

Top:
1 cup thai coconut cream
½ cup rice malt syrup
1 tbsp vanilla essence
Juice from 1 lemon

method

1. Start by soaking 200g/7oz of cashews in hot water for 10 minutes. Then drain and set the soaked nuts aside. Then roughly chop 1 cup of mixed nuts.

2. In a high speed blender add the chopped nuts, 5 medjool dates, the soaked cashews and the zest from 1 lemon. Blend until all ingredients are mixed well.Spoon the mixture out of the blender and into a large mixing bowl. Add 1 cup quinoa puffs and ½ cup rolled oats. Combine until all ingredients are mixed well.

3. Place the mixture into a small, rectangular baking dish. Press it firmly down so that it sits evenly and takes up approximately half of the height of the dish.

4. In a blender add 1 cup coconut cream, ½ cup rice malt syrup, 1 tbsp vanilla essence and the juice from 1 lemon. Blend until thick and creamy.

5. Evenly pour coconut mixture over the nutty base. Set aside in the freezer for 2 hours. Once it is set, cut it up into 8 slices.

*Tips –
You may need to use the tamper stick on the blender when blending the nutty mixture to help move the ingredients around as the dates will make it sticky.
I used 2 smaller baking dishes to set the slice in, as I wanted them to be tall and thick, rather than long and skinny!

nutritional information

Ve – Vegan
DF – Dairy Free
GF – Gluten Free Option, use 1 & ½ cups of puffed quinoa instead of adding oats.

Nutritional Information – per slice
Calories: 315 kcal / 1317kJ
Protein: 7g
Carbohydrates: 17g
Fat: 25g

Vitamin Boost
This slice is lemon-heaven, boosting your daily recommended intake of vitamin-C through the roof! Vitamin C is essential in keeping your skin, bones and connective tissues healthy and strong. This means your wounds heal better and infections are less likely. It also helps with iron absorption An insufficient supply of iron in your diet typically results in fatigue and an inability to focus because the body is having difficulty transporting oxygen to your brain, muscles and every cell in your body. To avoid this we should be aware of foods that help in iron absorption (and not just focus on foods that contain iron). The nuts and coconut cream in this slice provide a dose of healthy fats which are known to help decrease concerning levels of LDL cholesterol. Research shows a healthy cholesterol level will reduce the risk of cardiovascular disease, stroke and heart attack. All of these nutritional benefits assist in keeping the body’s systems functioning at a healthy capacity and help us seize the day to our full potential!

Annie Long

Annie Long

FBFM Head Recipe Designer

Annie is a certified nutritionist with a plant-based focus. She believes that eating a diet primarily made of plants is not only beneficial to our bodies, but also for the environment and the animals we share it with. Food is her passion, but when she’s not in the kitchen you’ll find her hanging out with her golden retriever somewhere by the sea!

instagram: @annielonglife