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12 squares
How to make Ulu Hye's

No Bake Vegan Lemon Slice

This no bake lemon slice recipe will rock you! We’ve taken a classic Aussie treat and made it into a high protein and vegan friendly snack. Made in no time, it’s simply delicious.

We’re passionate about food being guilt free. As a result, we added some protein powder to the base of this lemon slice and went with sweeteners that have a low glycemic index. That way, you don’t crash and burn after consuming this deliciousness.

You may need to make your xylitol powdered. You can do this in your Thermomix or blender on a high speed.

Whilst we can’t say this is gluten-free due to the main flour being oat, we can say that gluten intolerant individuals usually tolerate oats. The great thing about oats is that it is abundant in something called beta-glucans: a dietary fibre which forms a thick gel within the digestive tract and absorbs cholesterol, preventing it from being absorbed into the body. Oats are an excellent food for those with elevated cholesterol.

Our lemon slice is sweetened with rice malt syrup which has an incredibly low glycemic index, making it a healthier option.

The combination of protein powder and almond butter provide you with a blend of amino acids and trace minerals, as well as providing sustained energy by stabilising blood sugars.

Xylitol contains 40% less calories than table sugar. Xylitol is non fermentable and does not feed acid-forming oral bacteria, making it excellent for oral hygiene and preventing tooth decay. It has a negligible effect on blood sugar and insulin secretion, and has a low glycemic index. In addition, several animal studies suggest xylitol improves bone density!



  • 1 ½ cup oat flour
  • ¼ cup coconut flour
  • 1 scoop vanilla protein powder
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • ½ cup almond butter
  • ½ cup rice malt syrup
  • 1 tbsp nut milk (made using our Nut Mylk Base)
  • 1 tbsp lemon zest
Lemon frosting 



Line a loaf tin with baking paper and set aside

In a large mixing bowl, combine flours, protein powder and coconut sugar

In a small pot, melt almond butter and rice malt syrup on a low heat and combine well

Pour dry mixture into wet mixture, add lemon zest, vanilla extract and combine. The mixture will get quite thick. You can blend this in your thermomix on a low speed, or manually with your hands

Press into loaf tin and place in the refrigerator

In a small bowl, combine powdered xylitol, lemon juice and nut milk. Mix with a fork until smooth

Pour over base and refrigerate

Cut into squares and serve

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