Lemon and Lime Mousse Slice

Thursday, 17 May 2018 9:33:39 am Pacific/Auckland

Thanks to Christina Leon from revealyourself.co.nz for this delicious looking recipe, perfect timing as we approach citrus season! Over to her...

I absolutely love making my own raw slices. My lemon and lime mousse slice is completely vegan, no-bake and packed full of wholesome ingredients which I purchase from my local Huckleberry store. You will fall in love with this raw lemon and lime mousse slice. The pairing of the zesty lemon and lime creamy mousse topping with the nutty coconut base will totally tantalise your taste buds!


1/3 cup almond flour or almond meal
1/2 cup rolled oats 
1/3 cup buckwheat groats 
1/3 cup coconut flour
1/2 cup coconut flour
1/2 cup pitted dates
1 Tbsp coconut nectar syrup or maple syrup
1 1/2 Tbsp extra virgin coconut oil
Zest of one lemon and one lime

Lemon and Lime Mousse Topping
1 1/2 cup raw cashew nuts
1/2 cup full-fat coconut milk
Juice of 4 limes
Juice of 3 lemons
Zest of one lime and one lemon
2 Tbsp raw honey or maple syrup
1 Tbsp extra virgin coconut oil
Pinch of pink Himalayan salt


Rinse and drain your buckwheat groats and add to food processor. 

Place pitted dates in a bowl and cover with boiling water. Allow to sit for 10 minutes to soften.

Once softened, discard water and place into a food processor with remaining ingredients and process until the mixture comes together.

Grease a slice tin with coconut oil or line with baking paper and pour the mixture in. Press down with your hands and then use the back of a spoon to create an even surface.

Place in the freezer while you make the filling.

Lemon and Lime Mousse Topping
Place your cashew nuts in a bowl and cover with water. Allow to soak for up to four hours (best overnight).

Rinse your cashew nuts and place in a high-speed blender (I like to use a Vitamix Blender) with the remaining ingredients.

Process until the mixture is smooth and creamy. You may need to stop a few times to scrape down the sides.

Pour the mixture over the base and place back into the freezer to set for a least 30 minutes.

To serve, let the slice sit at room temperature for 10 minutes or more, the then carefully remove it from the slice tin or slice and garnish with the lemon and lime zest.
Posted in Dessert Recipes By

Gemma Fitzpatrick

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Beryl Colley

posted on Wednesday, 23 May 2018 6:58:13 am Pacific/Auckland
Hi For the base coconut flour is listed twice. Is there a different ingredient

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