
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:
- 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
- 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.
- 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.
- 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.