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Lemon and Blueberry Slice
This is the recipe I am most often asked for. It is an absolutely delicious raw slice and I've been making it for about 12 years with a few tweaks along the way. I like to serve it straight from the freezer as I'm not a fan of soft, gooey raw desserts. Recipe is for the Thermomix. Can easily be adapted for most food processors.
Different coconut creams can have very different flavours, as can oils and honeys; I prefer purified coconut oil and redgum honey.
TIPS
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I use a 21 x 16.5cm pyrex dish as my 'tin' and line it with baking paper. I prefer the rectangle shape as it's easier to cut into slices. And you may want to cut it after a couple of hours when it is still a bit soft.
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Pressing the base mixture down firmly is an important step - if you don't the base will be crumbly when you cut it
INGREDIENTS
Base
140g of nuts (I use activated almonds. You can also use
cashews or macadamias or a mixture)
150g of Medjool dates, pitted
50g of desiccated coconut
1/2 tsp fine sea salt
Filling
2 cups of cashews
1/2 cup freshly squeezed lemon juice
1/2 cup of desiccated coconut
1/2 cup of melted coconut oil
1/2 cup of softened coconut cream
1/2 cup of honey (Dinkum Redgum honey)
1cup wild or regular blueberries (frozen are fine)
METHOD
1. Put all base ingredients in Thermomix and blend for 20 secs/speed 9
2. Press mixture firmly into your tin. Use back of a large spoon to press down. Place in freezer while getting the filling ready.
3. Add cashews to Thermomix and mill for 8 seconds/speed 10.
4. Add all other ingredients except blueberries and blend for 1 minute/speed 9.
5. Pour half the mixture onto the base.
6. Add the blueberries to the remaining mixture. Blend for 20 seconds/speed 9.
7. Pour gently on top.
8. Optional - you can decorate the top however you want. I like to sprinkle on some grated lemon rind.
9. Freeze for at least 6 hours before eating.
