Lemon Blueberry Squares Recipe

By vdub

Ingredients

• Base
• 1 1/4 cup Macadamias
• 1/2 cup Pecans
• 1 Tbsp Agave
• 1/4 tsp Salt
• Filling
• 2 cups Blueberries
• 1 cup Cashews – soaked and drained
• 1/4 cup Lemon juice
• 1/4 cup Agave
• 3 Tbsp Psyllium
• Topping
• 1 cup Coconut flakes
• 1/4 cup Coconut butter
• 3 Tbsp Lemon zest
• 3 Tbsp Agave

Details

Servings 1
Adapted from robinskey.com

Preparation

Step 1

Line an 8” x 8” baking tray with parchment paper. Prepare base first. Process all base ingredients together until the mixture starts to clump together. Transfer base mixture to pan and press evenly into the bottom of pan.

Blend cashews with lemon juice and agave until smooth. Then add the blueberries and psylium and blend until smooth. Transfer to pan and spread filling mixture out to edges on top of base.

Next make the topping. Process the coconut cream and agave together until smooth and creamy. Add coconut flakes and lemon zest to processor and process until well combined and broken up. Drop bits evenly all over the top of the filling layer and gently spread clumps out so it evenly covers the top. Refrigerate for an hour to set.

Remove from pan and cut into squares and serve.