Blackberry Lemon Squares

A dessert so fancy no one will believe you whipped up these easy Blackberry Lemon Squares! Berry lovers, this one's for you!

This no bake blackberry slice is layers of pure goodness. A raw nutty base with a creamy filling that’s loaded with healthy fats and lemon flavour topped off with blackberries.Yum. Does it get any better?

Well yes, because you can keep these babies in the freezer and have a square any time you please.They don’t freeze solid, so are perfectly edible straight out of the freezer.

So I’m thinking snacks/desserts for the next couple of weeks!

If you have ever loved an old fashioned baked cheesecake, you will love this quick and easy version. Just like your nan used to make - without the butter, sugar or white flour.

Made with three awesome layers - the base is made with nuts, dates and coconut oil. The creamy filling is made with cashews, coconut cream and tons of fresh lemon all topped with a gorgeous blackberry sauce. That’s it. Nothing else. Because what more do you need?

This blackberry slice is one of the yummiest and easiest recipes ever! It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. Plus, it’s a delight for the eyes as well as your taste buds.

Course Dessert, Snack

Keyword blackberry cheesecake slice raw, blackberry cheesecake squares no bake, clean eating dessert, strawberry cheesecake bites,

Ingredients

Base Crust

• 2 cups almonds, or walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Creamy Lemon Filling

• 2 cups cashews, soaked 3+hours and drained
• 1 13.5oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2-3 lemons, juice and zest (depending on how lemon-ey you like it) 

Blackberry Sauce

• 2 cups blackberries, fresh or frozen
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice 

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow the coconut cream to separate.

  Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla extract and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Creamy Lemon Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey and lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth.

  Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

   

Blackberry Sauce

• Add the berries, honey and lemon juice to a medium saucepan. Heat gently until simmering while stirring occasionally. Use the back of a wooden spoon to mash the berries slightly to release the juices.

  Simmer berries for about 5 minutes (or longer if you prefer thicker sauce). Stir occasionally.

  Strain if desired,for a smoother sauce and taste test to make sure it is sweet enough for your liking.

  Let the sauce cool before pouring over the chilled filling.

  Place in refrigerator to set 3 or more hours before serving.

  Save any leftover blackberry sauce in a sealed container in the refrigerator for up to one week which can be enjoyed on smoothie bowls, pancakes or ice cream.

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites