Lemon & raspberry slices – vegan & gluten-free

It is my great pleasure to share with you a special Easter dessert that is bright, cheerful and doesn’t involve chocolate.  It is gluten-free and vegan too and combines so many healthy ingredients, so it feels like a treat but without the sugar and stodge.

Ingredients:

For the base:

• 100g gluten-free porridge oats (whizzed up in the food processor)
• 100g ground almonds
• pinch of sea salt
• 4 tbsp coconut oil, melted
• 1 tbsp maple syrup

For the raspberry jam layer:

• 150g frozen or fresh raspberries (you could use other berries if preferred)
• 3 tbsp chia seeds
• 1 tbsp maple syrup

For the lemon layer:

• 75g cashews
• 1 (400ml) can full fat coconut milk
• Juice of 4 lemons
• Zest of 2 lemons
• 4 tbsp maple syrup or honey
• Pinch of sea salt
• 3 tbsp cornstarch
• Pinch of turmeric
• 1 tsp agar agar 

Method:

1. To make the raspberry jam, gently heat the raspberries in a pan: as they soften, mash them with a wooden spoon. When the raspberries become a sauce, add in the chia seeds and maple syrup. Remove from the heat and allow to cool – the mixture will thicken to a jelly as the chia seeds absorb the liquid
2. For the base layer, mix all the ingredients in a bowl and press into a square 20cm cake tin lined with baking paper. Place in the freezer to set while you make the lemon top layer.
3. Put the cashews, lemon juice, lemon zest, maple syrup and a pinch of salt. Add the cocnut milk and pulse blend until smooth. Empty the mixture into a pan and mix in the corn starch, turmeric and agar agar. Heat gently whilst whisking until the mixture thickens then remove from the heat.
4. To assemble, take the chilled base out from the freezer and spread a thick layer of the raspberry chia jam.  Once cooled slightly, pour the lemon mixture on top, then leave to stand for 10-15 minutes. Transfer to the fridge and allow to set for a couple of hours. The mixture will thicken further as it cools.  When ready to serve, cut into 12 large or 16 medium slices.