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Author Notes: Tell us about your recipe. —Alannah | Kale Mary
Makes: 9 large slices or 12 smaller slices
For the base
cups almond meal
cup desiccated coconut
tablespoons coconut oil
Zest from 1 lemon
For the filling
cups filtered water
tablespoon agar agar powder
cup arrowroot flour/starch
medium-sized lemons, juiced
cup maple syrup
cup coconut milk
- Mix all the base ingredients together in a bowl until coconut oil is evenly mixed through. Spread out in a lined tin or dish and refrigerate until needed.
- Whisk arrowroot into lemon juice then add turmeric, maple and coconut milk and continue to whisk until combined. Set aside.
- Add the agar agar to the filtered water and gently heat, stirring until agar is dissolved. Once you have reached this point, add the lemon-arrowroot mix and whisk continuously over a medium heat. After about 8 minutes, it should start to hold together. If it doesn’t, keep it over the heat a little longer.
- Pour the lemon mix on top of the base and return the dish to the refrigerator for 1-2 hours until set. When set, slice and plate. Serve on its own or with a scoop of vanilla or coconut-flavoured ice cream.