A nutritious combination of coconuts, nuts, dates, lemon and blueberries makes this dessert irresistible. This lemon and blueberry slice will definitely bring sunny vibes in your kitchen!
Makes 16 pieces
Magical Ingredients:
Crust
- 1 ½ cup almonds
- 1 cup organic coconut flakes
- ½ - 1 tbsp lemon zest (depending on how zesty you like it)
- 3 fresh Medjool dates
- 2 tbs virgin coconut oil, melted
Filling
- 2 cups raw cashews, soaked overnight and rinsed
- Zest of one lemon
- ½ cup freshly squeezed lemon juice
- 1/2 cup virgincoconut oil, melted
- ¼ cup coconut butter, melted
- 1/3 cup organic coconut nectar
- 1 ½ cups frozen blueberries
What To Do:
1. For the crust, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed.
2. Add the lemon zest, dates and coconut oil and process until well combined.
3. Press crust firmly into a 22cm square cake tin.
4. Place the base into the freezer while you make the filling.
5. For the filling, process all ingredients except for the blueberries in a high speed blender until smooth and creamy.
6. Pour the filling onto the crust and tap out air bubbles.
7. Scatter the blueberries over the filling and press a few deeper down into the slice.
8. Place in the freezer for 2-3 hours until firm.
9. When ready to slice, leave at room temperature for 20-30 minutes prior to slicing.
Enjoy!
