Blueberry Coconut Slice

Clean eating dessert lovers, this one's for you! This no bake blueberry coconut slice recipe is 3-layers of pure goodness: there’s a nutty, no-bake base crust, followed by a rich coconut creme layer which is then topped with a juicy, no-cook blueberry chia jam.

The combination is truly heavenly, especially since this is a lighter dessert that won’t weigh you down.

And...the good thing is, 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!

This blueberry coconut slice is one of the yummiest and easiest recipes ever! Quick and simple to make, and a healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.

It delivers the classic after-dinner indulgence you’re craving but in a satisfying yet nutrition-packed treat. Dripping with gorgeous blueberries,it’s a delight for the eyes as well as your taste buds to make a satisfyingly sweet treat.

This slice is a definite, universal crowd pleaser too – absolutely all of my friends and family that have tasted them genuinely loved them. They would be the perfect, easy, yet impressive dessert to bring to a gathering. Or just make the slice for yourself/your family for the week ahead, they will keep well in the refrigerator.

Course Dessert, Snack

Keyword blueberry coconut slice, clean eating dessert, no bake blueberry slice

Ingredients

Blueberry Chia Jam

• 2 cups blueberries, fresh or frozen
• 1/4 cup honey or maple syrup
• 2 tablespoons chia seeds
• juice of 1 small lemon 

Base Crust

• 1 cup oats, instant or quick
• 1 cup desiccated coconut
• 1 cup dates, soaked at least 30 minutes and drained
• 1/4 cup coconut oil, melted

Coconut Crème Filling

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/2 cup desiccated coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Instructions

Blueberry Chia Jam

• This no-cook method is perfect for preserving the freshness and nutritional benefits of the fruits while still creating a delicious and healthy jam. Feel free to customize your jam with different berries and sweeteners.

  If you are using frozen berries, allow to thaw at room temperature, then mash. If you are using fresh fruit, mash well in a bowl. Leave some of the berries whole.

  Sprinkle the chia seeds over the berry mixture. Stir well to evenly distribute the seeds. Add honey and lemon juice and stir to combine. Taste the mixture and adjust the sweetness as needed.

  Cover the mixture and let it sit at room temperature for about 15 minutes. During this time, the chia seeds will absorb the liquid and help thicken the jam. Stir the mixture every 5-10 minutes.

  After 15-30 minutes, your chia seed jam should have thickened to your liking. If it’s too runny, you can add more chia seeds, a teaspoon at a time, and wait for a few more minutes until it reaches the desired consistency.

  Note: This jam keeps for up to two weeks in the fridge and up to 2 months in the freezer.

Base Crust

• Note: Place the can of coconut cream for the filling layer 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 slice out easier for cutting.

  Place oats and coconut into a food processer and process until broken down and crumbly. Add dates and coconut oil 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 blueberry slice base.

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

   

Coconut Crème 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, 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 and continue to blend until very smooth.

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

  Spread the coconut crème filling over the base crust using a spatula or back of a spoon to get an even layer.

  Lastly, spread the blueberry chia jam top of the coconut crème filling in an even layer. Place the dish into the refrigerator for a few hours or overnight for the whole slice to set.

  Once the slice has set, lift out from the dish on to a cutting board, using the extended edges of the parchment paper. Cut into 16 squares or any size/shape of choice. Keep refrigerated.

Notes

If you have left over blueberry chia jam, here are some yummy ideas for using it:

Spread on toast, crackers, scones, bagels and English muffins.

Stir into oatmeal, breakfast quinoa or yogurt.

Make a yogurt parfait by layering yogurt, chia jam and granola.

Make a peanut butter and jam sandwich.

Try it on these crepes, whole wheat fluffy pancakes or chia seed pancakes.

Topping for a smoothie bowl, over yogurt 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