Lemon + Coconut No-Bake Slice

a cutting board with no-bake lemon and coconut slice on it beside a window, next to a bowl of lemons

Sometimes baking can be a bit of a bother, especially if the weather is hot. That's why we love this easy-peasy no-bake slice. Plus, it features one of the most under-appreciated flavour combos: lemon and coconut. It's about three chef kisses good, in our humble opinion.


To make lemon + coconut no-bake slice, you'll need:

For the base:

  • 1/3 cup almond flour
  • 1/2 cup oats
  • 1/2 cup raw buckwheat groats
  • 3/4 cup dates, pitted
  • 3/4 cup coconut flakes, extra for topping
  • 2 tbsp honey
  • zest of 1 lemon, extra for topping

For the top layer:

  • 1/3 cup coconut oil
  • 3 tbsp honey
  • juice of 1/2 lemon

lemon and coconut no-bake slice on a cutting board beside fresh lemonsMethod:

  1. Line a small slice tin with baking paper.
  2. For the base, whiz all ingredients in a food processor until well combined. 
  3. Press the base into the tin and set aside.
  4. For the top layer, in a saucepan, heat the coconut oil and honey on low until just melted. Remove from heat and allow to cool.
  5. Add the lemon juice and whisk together, until well mixed. 
  6. Pour this mix over the base and place in the fridge for at least 1 hour, or overnight. (Or you can pop it in the freezer if you need it sooner!)
  7. Once set, remove from fridge and slice into bars.


Lemon + Coconut No-Bake Slice originally featured in Lunch Lady Magazine issue 5

Recipe by Amber Rossouw, styling by Jacinta Moore and photographs by Kate Berry.