$9.95 eBook
$9.95 eBook

Now that we have some food grade essential oils in store from doTERRA, we've put the call out to some of our favourite recipe contributors to see what they can come up with. Today we have a Lemon Coconut Slice that's making me drool just looking at the photo. I can't wait to get in the kitchen and whip this one up. The recipe is from Lilian Dikmans from Real Food Healthy Body and the author of the Raw Desserts eBook to your right.

Ingredients

For the base:

  • 1 cup unsweetened desiccated coconut
  • 3/4 cup amaranth flakes (or oat meal)
  • 1 x 20ml tablespoon mesquite powder
  • 1/2 cup coconut oil, melted
  • 2 x 20ml tablespoons rice malt syrup (or liquid sweetener of choice)
  • 5 drops food grade Lemon Essential Oil

For the coconut icing:

  • 1 x 400ml can coconut cream, refrigerated overnight
  • 1 x 20ml tablespoon coconut oil
  • 2 - 3 teaspoons rice malt syrup (or liquid sweetener of choice)
  • Extra unsweetened desiccated coconut for topping (optional)

Method

  1. Line a 10 x 16cm container with baking paper or cling film.
  2. To make the base, mix the desiccated coconut, amaranth flakes and mesquite powder together in a large bowl. Pour in the melted coconut oil, rice malt syrup and lemon oil and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the freezer to set.
  3. To make the coconut icing, spoon 5 x 20ml tablespoons of the thick portion of the refrigerated coconut cream into a small saucepan. (The thick portion should rise to the top of the can when refrigerated. You can reserve the liquid portion and any leftover cream to add to smoothies). Add the coconut oil and rice malt syrup to the saucepan and gently melt everything together, stirring continuously, over the lowest heat on your stove.
  4. Take the base out of the freezer and pour the coconut mixture over the top. Return to the fridge for a couple of hours to set. The icing should firm up, but remain slightly soft.
  5. Once the icing has firmed up, sprinkle some extra desiccated coconut over the top of the slice if desired. Remove the slice from the container and cut into pieces. Store in the fridge or freezer.

Makes 12 pieces.

You can find more healthy dessert recipes in Lilian’s RAW DESSERTS ebook, available at rfhb.com.au/shop.

A word of safety: when using food grade essential oils for cooking, please be aware of how potent they are and only use them in the smallest amounts for food flavouring (as Lilian has done in her recipe above). While the current trend is for people to drink essential oils in water, there is conflicting safety information online about this practice. It's important to understand that oil and water don't mix and any food grade essential oil should be emulsified first and consumed under the guidance of a qualified aromatherapist. We urge all our customers to carefully research and seek professional advice before consuming essential oils outside the scope of flavouring in cooking.