Lemon Slice



  • 12 Medjool Dates
  • 2.5 Cups Desiccated Coconut


  • 3 Cups Macadamia Nuts *Almonds fine
  • 1/2 Cup Maple Syrup
  • Zest & Juice of a Lemon
  • 1 tsp Vanilla


Blitz together the dates and coconut to make the base. You can add some lemon zest depending on your taste. Press the base firmly and evenly into a 20cm x 20cm cake tin with baking paper hanging over the sides. Then blend the nuts, more zest and lemon juice to make a smooth butter like texture. Add the maple syrup and vanilla. Press over the base and sprinkle with extra coconut and put it in the fridge for 2 hours. The freezer works perfectly too!

Coconut Cookies


  • 1 Cup Desiccated Coconut
  • 1 Cup Raw Cashews *Any other nuts work well too
  • 2 Tsp Honey
  • Pinch of Salt


Preheat to 180 degrees.

Throw all the ingredients into your food processor in order as above and blend at high speed until the mixture resembles a very fine, sticky crumb. Roll into round balls and place onto your baking tray and baking paper. Bake for 8-10 mins.