As seen in WellBeing's EatWell Magazine 07, July 2016

Recipe created by Lizzy Marsh (read all about Lizzy below)
Zingy lemon slice 1

1 1/2 cups raw almonds
10 medjool dates, pitted
1 tablespoon coconut oil
2 tablespoons Paleo Power Ball Mixture 

1 cup raw cashews, pre-soaked overnight
juice from one lemon
1/4 cup honey (or rice malt syrup)
1/4 cup coconut oil, melted
1 tablespoon Paleo Power Ball Mixture
pinch ground Himilayan rock salt



  1. Line a cake tin or square baking dish with a little coconut oil and set aside

  2. In a food processor, combine the almonds, dates, coconut oil and Paleo Mixture. Pulse until finely ground and well mixed. When you squeeze the mixture between your fingers, it should form a sticky dough

  3. Using your fingers, press the dough into the base of your dish until it forms an even layer on the bottom. Place the base in the fridge to set

  4. In your food processor, place the cashews (drained), lemon juice, honey, coconut oil, Paleo Power Ball Mixture and salt

  5. Mix on high until the mixture is smooth and creamy

  6. Pour into the baking dish (on top of the base) to create an even top layer

  7. Place in freezer to set 

Optional: Garnish with lemon rind, turmeric or some fresh mint.

Zingy lemon slice 2

All about Lizzy...
Lizzy is a qualified exercise scientist and nutrition coach. She has worked with a range of different types of athletes from triathletes, cyclists, runners, and CrossFitters to recreational gym users to assist them with understanding nutritional requirements for improved performance and body composition results. Lizzy also supports a number of individuals in their journey to optimal health and focuses on optimising lifestyle factors, hormonal balance and nutritional requirements to feel fantastic and live a life you love. Lizzy believes in a whole food and low inflammatory dietary approach, with a focus on gut health, nutrient diversity and traditional food preparation methods. Check out her website at

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