Zesty Passionfruit and Lemon Raw Slice

Lemon & coconut bars.jpeg

Some of you may have tried my delicious Lemon and Coconut Bars, I have modified that recipe, and made it a higher fat, lower sugar version to accommodate my LCHF lifestyle change. I hope you enjoy this one as much as I do!

400g Almonds

10 Pitted Medjool Dates

2 TBSP of Coconut Oil

60g Lemon Zest (the peel from 1 lemon)

60g Lemon Juice (from the lemon above) only use local lemons, as imported lemons do not have enough flavour. 

1 Passionfruit

4 drops of Young Living Lemon Essential Oil (click here to purchase)

1 TBSP Chia seeds

40g water (+ more if the mixture isn’t wet enough)

295g dessicated coconut + more to put on top

1 TBSP of Collagen to increase the protein content.

Pinch of Murray River salt


Place almonds & lemon peel into Thermomix/Food Processor & process on speed 9 for 10 seconds;

Add dates, Coconut Oil, Lemon juice, chia seeds, water & sea salt & mix on speed 9 for 1 minute 30 seconds;

Add coconut & mix on a high speed until coconut has broken down and the mixture has been thoroughly combined,

Add the passionfruit and stir through to combine.

Line a square Pyrex dish with baking paper & empty contents into dish;

Flatten out with a metal spoon & then place another piece of baking paper on top to flatten out as much as possible. Can use a glass to roll flat also.

Sprinkle with dessicated coconut

Freeze for at least 1 hour to set, slice and serve.