Macadamia & Lime Citrus Slice (Gluten, Grain, Dairy, and Refined Sugar Free)


The “Triple Layer” madness continues…

A couple of weekends ago we went to Auckland to celebrate birthdays of three of my darling nieces. While in town I popped into my favourite old supermarket to grab some much-loved pantry items.
I was strolling down memory lane when I spied a large container of limes going for $2.99/kg. I could NOT walk past. I grabbed myself a big bag, smiled gleefully at those around me, and began to fill said bag to my hearts content with beautiful green limes.
My hubby would be happy, lime flavoured items were rocketing onto the menu with each handful!

All that said, I called this a “citrus slice” because it works just as perfectly using lemons in place of the limes. I mostly stock lemons over limes, so that’s the formation this slice will most commonly take in our house.
Also, feel free to swap macadamias and cashews interchangeably. They both work in the same way, creating that cheesecake-like consistency in the middle layer. So just use what you have!

It’s a wonderfully rich yet tangy slice. A crunchy, nutty base, creamy centre, and tart curd-like topping – something that really appeals to those lemon or lime lovers out there. Wonderful husband has labelled it to be my best creation yet :O I’d love to know your thoughts too…




Macadamia & Lime Citrus Slice (makes 1 loaf tin sixed slice – I cut into approx 18 small pieces)

1/2 cup raw macadamias (or cashews)
1/2 cup unsweetened desiccated coconut
1/4 cup chopped dates (soaked in hot boiled water for 1-2hrs then drained)
1/2 tbsp coconut oil, softened

Middle Layer:
1 cup cashews (you could use macadamias here if you prefer, both options are delicious, I tend to opt for cashews as they’re much cheaper for me) – soaked for 6-8 hours, then drained
rind and juice of 1 lime (this is approx 1 tbsp rind & 3 tbsp juice, but don’t stress if it’s a little more or less)
2 tbsp coconut cream (refrigerate 1 can of full-fat coconut milk overnight, and scoop out the firmer coconut cream that sits at the top of the can)
1 tbsp honey, melted if firm
1 tbsp coconut oil, melted
pinch salt

1 tbsp coconut oil
1 tbsp honey
1/4 cup fresh lime juice
1 egg, lightly beaten
1/4 cup chopped macadamias, toasted in a pan if desired

Note: you’ll need to begin the process by putting your cashews (or macadamias, if preferred) aside to soak for 6-8 hours. You can do this overnight and make the slice in the morning, or throughout the day to bake at night 🙂 When ready to get going, drain the nuts of water and rinse thoroughly.

Grease a loaf tin (mine is a 25cmx12cm tin) with coconut oil, and line with baking paper (I lay a sheet across the bottom and up the two long sides.)

To make the base:
Tip the macadamias and coconut into your food processor. Pulse until it becomes a crumbly mixture. Add the soaked, drained dates and the softened coconut oil. Process on a low speed until it forms into a sticky mixture. Tip out into the prepared tin. Press the mixture down firmly and evenly, then place the tin in the fridge to set while you prepare the next layer.

To make the middle layer:
Place all ingredients in a high-speed blender (a food processor will definitely work. It will not obtain the same degree of cheesecake-like smoothness but still be ever so delicious!). Blend at high speed until you have a smooth runny consistency. Pour it out over the base layer, tap/gently shake the tin a little to disperse the mixture evenly. I then place my tin in the freezer to allow the layer to set while making the topping.

To make the topping:
Add the coconut oil, honey, and lime juice to a small saucepan. Heat over a medium-low temperature until melted and warm. Add the beaten egg, quickly whisking through to incorporate well. Continue to heat, stirring well with a wooden spoon or spatula, until the mixture begins to thicken as would custard. Set aside to cool. Pour over the slice. Top with the chopped macadamias.

Store in the fridge or freezer. Note in the fridge it will be cheesecake like in consistency (soft). If you wish to make it firmer before you cut it up, freeze then chop, and sit for 10mins before serving.
Will keep for 3 days in the fridge or approx 1 week in the freezer – if it lasts that long 😀

Enjoy with your lime loving friends!!


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