Lemon & Almond Slices

• For the crust:
• 175 grams ground almonds
• 2 tablespoons coconut sugar
• 3 tablespoons coconut oil
• 1 teaspoon maple syrup
• For the lemon topping:
• 125 grams cashews
• 250 grams coconut cream (the hardened cream from the top of a can of full fat coconut milk)
• 1 piece Zest from 5 lemons
• 2 tablespoons arrowroot starch
• 1 tablespoon honey
• 1 piece Juice from 4 lemons

1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
2. Preheat the oven to 170C/340F.
3. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
4. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
5. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.

crust, ground almonds, coconut sugar, coconut oil, maple syrup, cashews, coconut cream, lemons, arrowroot starch, honey, lemons

Taken from food52.com/recipes/73345-lemon-almond-slices (may not work)