Blueberry, Cashew + Coconut Slice

This is a recipe that's as pretty (and purple) as it is delicious. Made with loads of good stuff like fresh blueberries, nuts and dates, this no-bake slice is seriously good. Perfect for morning tea, afternoon tea, lunchboxes or even dessert. Give it a whirl; we reckon you'll rate it.

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To make blueberry, cashew + coconut slice, you'll need: 

For the base:

• 1 cup walnuts
• 1 1/4 cup dates
• 5 tbsp melted coconut oil

For the white layer:

• 3 cups cashews, just covered in water and soaked for an hour
• 1/3 cup maple syrup
• 1 tbsp coconut oil

For the blueberry topping:

• 3/4 cup blueberries 
• 2/3 cup coconut oil
• 1/2 cup coconut flour
• 1/4 cup cashews, just covered in water and soaked for an hour

Method:

1. Line a slice tin with baking paper. 
2. For the base, put the walnuts into a food processor and whiz to a fine consistency. 
3. Add the dates and coconut oil, and whiz again until well combined.
4. Press the base into the tin and pop it in the fridge. 
5. For the white layer, pour the cashews and water into a food processor with the rest of the white layer ingredients, and blend until smooth. 
6. Take the tin out of the fridge and pour the white layer on top of the base. Put the tin in the freezer for an hour.
7. For the purple layer, put all ingredients into a food processor and blend until smooth. 
8. Take the tin out of the freezer and pour the purple layer on top of the white layer. 
9. Put the tin back into the freezer for about 2–3 hours, until set. 
10. Once set, remove from freezer and slice into bars.

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Blueberry, Cashew + Coconut Slice originally featured in Lunch Lady Magazine Issue 5. 

Recipe by Amber Rossouw, styling by Jacinta Moore and photographs by Kate Berry.