Blueberry Lemon Slice

Blueberry and lemon lovers, this one's for you! This no bake slice is 3-layers of pure goodness. A nutty base crust topped with 2 layers of creamy lemon and blueberry filling. 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!

There are few things that go together better than blueberries and lemon, so if you are craving something zesty and tangy, this slice of heaven will definitely hit the spot. This is one of the yummiest and easiest recipes ever!

It delivers the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as its sure to wow, as well as your taste buds.

What’s in the Blueberry Lemon Slice?

It is a simple recipe, a crunchy base made from almonds and honey topped with a creamy cashew filling blitzed in the blender until silky smooth with a splash of lemon and the final layer is blueberry cream.

That’s it. Nothing else. Because what more do you need?

This is the best no bake blueberry lemon slice recipe. Luxurious, creamy, sweet and seriously amazing.

 

Course Dessert, Snack

Keyword blueberry lemon slice, blueberry lemon slice no bake, blueberry lemon slice raw, clean eating dessert, clean eating snack

Servings 12

Ingredients

Base Crust

• 2 cups almonds
• 3 tablespoons honey or maple syrup
• 1/4 teaspoon salt

Cashew Cream Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/4 cup honey or maple syrup
• 2 lemons, juice and zest
• 1 cup blueberries. fresh or frozen and drained

Instructions

Base Crust

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

  Place paper liners in 12-cup muffin pan or use a silicon muffin mold.

  Start by making the crust. Pulse the almonds, honey and salt until it reaches a grainy consistency. Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Scoop a tablespoon of the base crust into each of the12 muffin liners and gently press down evenly. Refrigerate while you prepare the filling.

   

Cashew Cream 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.

  Make the filling by blending all the ingredients (except the blueberries) together until smooth. Taste test and add more honey or lemon if you think it needs it.

  Fill each muffin cup halfway to the top with the filling and reserve half of the filling for the blueberry layer. Shake the muffin tin to flatten the filling.

  Add in the blueberries to the blender with the remaining half of the filling and blend until smooth. Add on top of the muffin tins as the final layer. Gently bang the muffin tin on the counter a few times to flatten the filling.

  Freeze for a minimum of 3 hours. You can store these in the freezer for 3 months! Take them out 10 minutes before you want to eat them!

   

   

   

   

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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