Almond & Blueberry Jelly Slice



Almond Blueberry Jelly Slice

Delicious no bake slice with an almond butter mousse, blueberry topping and crunchy base.
Course Dessert, Snack


  • 1 cup almonds
  • 1/2 cup shredded coconut
  • 3/4 cup dates (soaked at least 30 mins, drained)
  • 1 teaspoon cinnamon
  • 2 cups coconut butter
  • 1/2 cup almond (or any other nut) butter
  • 2 tablespoons coconut oil
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons agar agar powder
  • 1/2 cup blueberries, fresh or frozen
  • 2 cups water
  • 2-3 tablespoons honey or maple syrup
  • 2 teaspoons agar agar powder
  • fresh blueberries to serve


  • Base
    Process almonds and coconut in a food processor until broken down andcrumby. Add dates and cinnamon and process until well combined. Press into alined loaf or small cake pan.
  • Filling
    Add coconut butter, almond butter and honey to a mixing bowl and mixuntil combined. Pour mixture over the crust and press blueberries into the topof the mixture. Set aside in the fridge.
  • Topping
    Add all jelly ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid (reserve the pulp to add to smoothies etc). Pour blueberry jelly on top of the almond filling.
  • Set aside in the fridge until set (around 4 hours). Remove from tin/container and slice with a wet knife. Serve with fresh blueberries on top.Store slices in airtight container the fridge for up to 5 days. Slices cannot be stored in the freezer as the jelly will separate when you defrost it.


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