Ingredients
- 240 grams almonds
- 200 grams shredded coconut (sulphite free)
- 320 grams Medjool Dates, de-seeded
- peel of one lemon
- Juice of one lemon
Almonds may be substituted for a mixture of Cashews, buckwheat and Sunflower seeds
- 120 grams Cashews raw
- 50 grams sunflower seeds
- 50 grams activated buckwheat*
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Grind 240g Almonds with lemon peel for 10 secs on speed 9
Add 320g of pitted dates, 200g shredded coconut and sqeeze in the juice of one small lemon.
Process for 20secs on speed 6
Check, scrape down, process for a few more secs if needed.
Press into lamington tin and refridgerate.
Alternatively you can roll into balls and into shredded coconut.
(You may like ti ice with a delicious Raw lemony icing-
1 cup desiccated coconut, 1/4 cup coconut, 1/3 honey, juice of one lemon blended well -pour ontop and set
Tip
Vanilla bean may also be added and ground up with almonds.
Coconut oil may be added with less dates.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is really delicious. I found the quantity a bit much for my TM5, so I ended up halving and doing two batches after adding the dates and coconut. I reckon I'd just add a bit of coconut oil to bind it a fraction more, was just a bit crumbly. But overall, a tasty and healthy version of the lemon slice I loved as a kid. Thanks for posting it.