Raw and no-bake desserts are always a favorite here at Anita's. They are great for when you really don't want to turn on the oven. Usually, pretty simple, raw and no-bake desserts just require you to throw a few ingredients into a blender and watch the magic happen. The hardest part is waiting for things to set. This Lemon & Blueberry Coconut Slice is perfect for a hot summer day when you want a decadent but light dessert. Made with a combination of dried & fresh fruits, nuts and nut butters it is a perfect treat for your non-dairy, non-gluten friends. Switch out the almonds in the base for some sunflower seeds and you'll have a nut-free dessert as well. Beautiful.

Ingredients

Base
1 cup whole almonds or 1 cup Anita’s Organic Almond Meal

1 cup Anita’s Organic Medjool Dates, pits removed

pinch salt

Lemon Layer
1/2 cup + 2 tbsp coconut butter, softened

1 tbsp coconut oil, softened

zest 1 lemon

3 tbsp lemon juice

2 tbsp brown rice syrup (or honey/light maple syrup/agave/coconut syrup)

Blueberry Layer
1/2 cup + 2 tbsp coconut butter, softened

1 tbsp coconut oil, softened

2 tbsp lemon juice

2 tbsp brown rice syrup (or honey/light maple syrup/agave/coconut syrup)

1 tsp vanilla extract

1 cup fresh blueberries (please note frozen blueberries can be used but they must be thawed and any liquid strained off before adding to the mixture)

Print Recipe

Instructions

Line an 8 x 8 inch pan with parchment paper and set aside.

To make the base:

Place the almonds (or almond meal), dates and pinch of salt into a food processor. Pulse mixture repeatedly until the dates and almonds are finely chopped and start to stick together. Stop from time to time to scrape down the sides of the food processor and to check on the consistency of the mixture. You are looking for a slightly sticky consistency that holds together when squeezed. Do not over process as the almonds will release too much oil resulting in an unpleasant oily texture. When ready press the base mixture evenly into the prepared pan and place in the fridge while you make the lemon layer.

To make the lemon layer:

Place the softened coconut butter, coconut oil, lemon zest, lemon juice and brown rice syrup (or another liquid sweetener of choice) into a food processor. Blend the mixture until smooth and creamy. Spread the mixture over the base and return the pan to the fridge while you make the blueberry layer.

To make the blueberry layer:

Place the softened coconut butter, coconut oil, lemon juice, vanilla extract, brown rice syrup (or another liquid sweetener of choice) and blueberries into a food processor. Blend the mixture until smooth and creamy. Spread the mixture over the base and return the pan to the fridge and allow to set until firm.

To serve:

Cut into 24 two-bite pieces or 48 bite-size pieces. Keep refrigerated until ready to serve. Eat as they are or decorate with a tiny slice of lemon and some fresh blueberries.

Tip:- While making this slice do not add anything cold to the mixture as it will harden the coconut oil & coconut butter. Make sure that the lemon juice and blueberries are at room temperature before adding. If the mixture does harden before it gets chance to be blended to a smooth consistency just let it warm up a little and continue blending until it becomes smooth.

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