Blueberry And Lemon Slice
Meet your next favourite treat: Decadent, indulgent and sweet! This raw lemon and blueberry 'cheesecake' may look loaded with refined sugar and butter, but it is not!The combination of blueberry and lemon gives this dessert a real burst of flavour. Delicious with yoghurt or cream on the side.This yummo recipe will make all other raw slices look inferior. Quick to prep and forever a favourite, let’s get into it…
Ingredients
Base
- 1 1/2 cups almonds
- 1 cup dates, soaked at least 30 minutes and drained
Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 cup desiccated coconut
- 1/2 cup coconut oil
- 2-3 tablespoons honey or maple syrup
- 2-3 lemons, juice and zest depending on how lemon-ey you prefer
Topping
- 1 1/4 cups fresh or frozen blueberries
- 1/2 cup desiccated coconut
- 1/2 cup coconut oil
- 1-2 tablespoons honey or maple syrup
Instructions
Base
- Line a 8 x8 inch square cake tin with baking paper or plastic wrap. Place base ingredients into a food processor and blend for about 3 minutes, until it forms a dough like consistency, Press the mixture into the base of the tin and smooth out evenly with the back of a spoon. Place into freezer to set while you make the next layer.
Filling
- Wash and dry the food processor, then add the centre layer ingredients and blend for about 3 minutes, until smooth. Pour over base layer and level out smoothly and place back into the freezer to set.
Topping
- Wash and dry the food processor, then add the top layer ingredients and blend for about 2 minutes, until smooth. Pour over centre layer, tap tin on bench to get an even layer and put back into the freezer to set for about 2hours.Once all layers have set firm,remove from tin and cut into 16 squares, serve immediately or keep in the freezer and eat straight from there.