Blueberry Coconut Slice - Vegan & Paleo

By karenluvslife

A delicious crunchy topping, jammy center and shortbread biscuit base.

Ingredients

• Base:
• 1 cup almonds meal
• 1/2 cup coconut flour
• 2 tbs coconut oil
• 2 tbs maple syrup or honey
• Filling:
• 1 cup pitted dried dates
• 1 cup sultanas or raisins
• 100 grams 100% Fruit Blueberry Jam
• Zest from 1/2 lime
• Coconut Streusel Topping
• 1 cup coconut shreds
• 1/2 cup almond meal
• 2 tbs maple syrup or honey
• 1 tbs coconut oil

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 18 x 18 cm slice

Preheat oven to 180

Combine the almonds meal and coconut flour in a food
processor then add the oil and sweetener. Blend until combined and it gets sticky.
Crumble the mix into the bottom of a baking dish then press it down to
create the base layer. I find the crumbling the mix in an even layer then
pressing down helps to get and even base.

Add all ingredients to a blender or food processor then
blend until you get a smooth thick jammy consistency. Spread the mix evenly
over the base.

Combine the coconut and almond meal in a large mixing bowl
then add the oil and honey and mix it through with your fingertips until it is
evenly distributed and resembles coarse bread crumbs. Alternately just throw the lot into your food processor and pulse until it's combined and evenly distributed and looks crumbly. Don't overdo it or it will turn into dough. Lightly sprinkle onto the fruit
filling then bake for 20-25 minutes ensuring that the top doesn't burn. Let
cool completely before slicing.

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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