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No-Bake Lemon Poppyseed Protein Slice with Coconut Yoghurt Frosting

This easy to make, no-bake slice is a family favourite and the perfect lunchbox treat for both kids and adults! The zesty lemons pack a sweet-tart flavour, while the incredibly nutritious almond flour provides health benefits such as reducing “bad” LDL cholesterol and insulin resistance. The poppy seeds complement the slice, providing extra nutrients such as fibre, plant fats, and various other nutrients.


To make the slice:

  • 2 cups almond flour

  • 1/2 cup coconut flour

  • 2 scoops vanilla protein powder

  • 2 Tablespoons poppy seeds

  • 2/3 cup coconut oil, melted

  • 1/2 cup maple syrup

  • 1 lemon, zested & juiced

To make the frosting:

  • 350gm coconut yoghurt

  • 1/3 cup dessicated coconut

  • 1 Tablespoons coconut oil

  • 1 teaspoon honey

  • 1/2 lemon, zested & juiced


  1. Spray & line an "8 x 8" baking tray and set aside.

  2. In a large mixing bowl, combine all dry ingredients - almond & coconut flour, protein powder, & poppy seeds.

  3. In a small bowl, whisk together the wet ingredients - coconut oil, maple syrup, lemon juice & zest.

  4. Mix the wet ingredients into the dry mix, folding until well combined. The mixture should resemble a cookie dough texture, if it is too wet, add a little almond flour.

  5. Pour the dough into the prepared baking tray, pressing the mixture into the tin, until even and smooth.

  6. Place into the refrigerator for 1 hour before frosting.

  7. To make the frosting, whisk together all ingredients, saving some dessicated coconutand and lemon zest to sprinkle over the top). Remove the slice from the fridge and using a spatula, spread the frosting evenly over the slice. Sprinkle the remaining coconut and lemon zest over the top. Place into the freezer for 1 hour to set.

  8. Remove from the freezer and slice (I find freezing the slice before cutting makes it easier to cut without making a mess). Allow 15 mins before serving. Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Enjoy!

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