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healthy lemon slice

Healthy lemon slice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Jade Woodd
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes setting time
  • Total Time: 45
  • Yield: 9-12 bars 1x
  • Category: Desserts
  • Method: No bake
  • Cuisine: American
  • Diet: Vegan


This healthy lemon slice has a delicious biscuity base perfectly paired with a creamy lemon coconut icing (minus all that sugar!). 7 ingredients, a grain + gluten free option, quick and easy to whip up and a guaranteed crowd pleaser (if you can bring yourself to share it..)



For the base

  • 120g (1 cup) almond meal (we used activated)
  • 45g (1/2 cup) rolled oats*
  • 87g (1 1/4 cups) shredded coconut
  • Pinch salt
  • 75g (1/4 cup) pure maple syrup
  • 4 Medjool dates, pitted
  • Zest from 1 organic lemon

For the icing

  • 62g (1/4 cup) coconut oil
  • 62g (1/4 cup) coconut butter *(see notes), softened
  • 40g (2 Tbsp) pure maple syrup
  • 60g/ml (3 Tbsp) lemon juice
  • Optional- 6 drops pure lemon essential oil .


1. Add almond meal, oats, coconut and salt to a food processor and pulse to combine. You want the result to be semi-fine, but can still be slightly chunky.

2. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin (mine was 15cm square).

3. Next, make your icing. Gently melt coconut oil over a low flame then remove from heat- allow to cool down for 5 minutes. You should be able to stick your finger in comfortably once cooled enough. Add remaining ingredients and blend together with a stick/immersion blender. You can use a whisk here however you won’t get it as thick and creamy- it will still taste great though, so its an option.

4.Pour over base, sprinkle with extra coconut and set in fridge until the icing is firm.

5.Your slice will last 1 week in the fridge, 3 months in the freezer.

Note: If you want to make this into mini cups like I have done in some of ethnic pictures, simple use a silicone mini muffin mould or a patty pan lined muffin tray.


*You can use buckwheat groats instead of the oats for a grain free option. I tend to make this variety now, as I don’t like to eat oats when they have not been cooked.

To make your own coconut butter, read the healthy lemon slice blogpost.

To soften coconut butter (coconut manna) half fill a saucepan and bring it almost to the boil. Grab your jar of coconut butter and ensure the lid is securely screwed down. Carefully immerse the jar into the saucepan of hot water, weighing down if necessary to avoid the jar falling over. Stand for approx 5 minutes, or until the coconut butter has become liquid. Note- if the temperature of your home is cold you may need to heat the water multiple times to melt a full jar of coconut butter.