Zesty Lemon Slice

For the base:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
• 150g desiccated coconut
• 100g raw cashews
• 2 tablespoons milk or water
• 2 tablespoons coconut oil
• Juice of half a lemon
• Zest of 1 lemon
• 10 (130g) medjool dates - pitted
• Pinch of salt
• 1 teaspoon vanilla essence

For the topping:

• 2 scoops (30g) Bulk Nutrients Earth Protein in Vanilla
• 8 tablespoons almond or cashew spread
• 4 tablespoons coconut oil
• 2 tablespoons rice malt syrup
• 1 tablespoon honey
• Zest of 2 lemons
• Juice of 2 lemons
• 1 teaspoon vanilla essence
• 1/2 can coconut cream - thick component*
• *To get the thick component of coconut cream: Place coconut cream tin upside down in the fridge overnight. Remove from the fridge. Do not shake. Scrape the thick top layer off, as the liquid will have settled to the bottom. You can use the remaining liquid for curry, smoothies etc.

To make the base:

1. Line an 8 x 8 inch baking tin with baking paper.
2. Place all base ingredients in a large food processor and blend until crumbly.
3. Press into the brownie tin.

To make the topping:

1. Place all topping ingredients into food processor. Process until well combined.
2. Pour filling over the top of the base.
3. Tap tin lightly to remove any air bubbles before placing in the fridge overnight to set.
4. When set, slice using a hot, sharp knife.
5. Best stored in the fridge for up to 5 days.