Gwinganna's Lemon Slice
A nourishing no-bake lemon slice from the Gwinganna Gourmet Cookbook
As editor of the Gwinganna Gourmet cookbook, I had the privilege of bringing together recipes that reflect the celebrated wholefood philosophy of Gwinganna Retreat & Spa (formerly Gwinganna Lifestyle Retreat). This healthy no-bake lemon slice is one of my favourites—fresh, creamy, naturally sweetened and proof that nourishing food can be every bit as delicious as dessert.
Made with creamy cashews, sunflower seeds, coconut, dates and fresh lemon, this wholesome slice is a beautiful example of how simple, wholefood ingredients can create a treat that’s both indulgent and deeply nourishing. Unlike traditional lemon slices loaded with refined sugar and butter, this no-bake version delivers a luscious citrus flavour with a silky, cheesecake-like texture.
Whether you’re preparing healthy treats for afternoon tea, entertaining guests or stocking the freezer with nourishing snacks, this gluten-free recipe is sure to become a favourite.
Why you’ll love this recipe
- No baking required
- Made with wholefood ingredients
- Naturally sweetened with dates and honey
- Gluten-free and vegetarian
- Freezer friendly and perfect for entertaining
Chef’s Note
Working on the Gwinganna Gourmet cookbook gave me the opportunity to the edit recipes that celebrate the healing power of real food. This lemon slice by Chef Justin Addie is a retreat favourite—fresh, vibrant and proof that healthy desserts never need to compromise on flavour.
Lemon Slice
- Total Time1 hour 30 minutes
- YieldMakes 24 slices 1x
- DietVegan
Creamy, zesty and naturally sweetened, this no-bake lemon slice is a wholesome twist on a classic favourite. Made with wholefood ingredients including cashews, coconut, dates and fresh lemon, it’s the perfect nourishing treat for afternoon tea, entertaining or a healthy dessert.
Ingredients
Instructions
- For the date paste, boil dates in boiling water and soak for 10 minutes, remove pits and discard water. Place dates in food processor and blitz until they form a paste.
- For the base, line a brownie tin (about 24cm x 24cm square) with baking paper. In a food processor blitz cashews and sunflower seeds until the mixture resembles breadcrumbs and starts to stick together. Add the desiccated coconut and the date paste, lemon juice and a pinch of salt. Press into the lined brownie tin and set aside until ready to fill.
- For the topping, soak cashews in hot water until soft, about 15 minutes, drain well and pat dry with paper towels.
- In a high-speed blender, place the soaked cashews, honey, coconut oil, lemon juice and vanilla then blitz until smooth. Remove and reserve a tablespoon or two of this white mixture to decorate the topping. Add ground turmeric to the remaining topping mixture in the blender and pulse until combined. Spread the yellow topping mixture over the base, smooth the surface with a spatula and then use the reserved white mixture to design a pattern of your choice.
- Freeze to set for 1 hour, then remove from the freezer at least 30 minutes before slicing. Chill for up to 7 days.
Notes
For the smoothest filling, soak the cashews until completely softened and blend while still slightly warm.
Freshly squeezed lemon juice and finely grated zest will give the brightest flavour, while a small pinch of turmeric creates that beautiful sunshine-yellow colour naturally.
- Prep Time: 90 minutes
- Category: Plant-based
- Method: No bake
- Cuisine: Plant Based
