Raw Blueberry Lavender Cream Slice
3 h Prep
Contains Almonds and more
This recipe makes 16 slices.
For the crust, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the dates and coconut and process until well combined.
Press crust firmly into a 22cm square cake tin.
Place the base into the freezer while you make the filling.
For the filling, process all ingredients in a high speed blender until smooth and creamy.
Pour the filling onto the crust and tap out air bubbles.
Place in the freezer for 2-3 hours until firm. When ready to slice, leave at room temperature for 20-30 minutes prior to slicing.
NOTE: If using frozen blueberries, allow them to defrost prior to adding to the blender.
Serving Size 158.2 g
|Amount Per Serving|
|Calories 426.8 cals||21%|
|% Daily Value*|
|Kilojoules 1788.8 kJ||21%|
|Fat 32.2 g||49%|
|Sodium 73.5 mg||3%|
|Carbohydrate 33 g||11%|
|Protein 1.9 g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|