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Blackberry Coconut Slice

A no-bake slice with a pressed crust of coconut flour, ground almonds, hazelnuts and almonds, topped with blended blackberries and strawberries set with creamed coconut and coconut oil, finished with grated cacao nibs.

8 bars or 16 squares · 20 min · breakfast · vegan

Ingredients

Crust

  • ½ cup coconut oil, melted; includes 1 tablespoon for brushing the pan
  • 1⅛ cup coconut flour
  • ⅜ cup ground almonds
  • ½ cup hazelnuts, chopped
  • ⅓ cup almonds, chopped
  • 1 tablespoon raw sugar
  • 3 tablespoon maple syrup

Topping

  • 1¼ cup blackberries
  • 1 cup strawberries
  • ⅔ cup coconut flour
  • 3 tablespoon lemon juice, from 1 lemon
  • ½ cup coconut milk
  • ¼ cup creamed coconut
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 tablespoon cacao nibs

Method

  1. Brush an 8-inch baking pan with coconut oil and line it with parchment paper. Set aside.
  2. To make the crust, combine the coconut flour, ground almonds, nuts, and sugar in a mixing bowl.
  3. Gently warm the coconut oil with the maple syrup on the lowest setting in the microwave for 1 minute, or in a small saucepan over gentle heat. Stir the melted ingredients into the dry ones.
  4. Press the mixture into the bottom of the prepared pan. Chill in the refrigerator for an hour, or until the mixture has hardened.
  5. Meanwhile, make the topping. Blend the blackberries and strawberries in a blender, then blend in the coconut flour, lemon juice, and coconut milk.
  6. Gently warm the creamed coconut with the coconut oil and maple syrup, and combine well. Add to the ingredients in the blender and blend everything for a few seconds.
  7. When the crust has chilled, spoon the blackberry mixture evenly over the top. Cover and chill again for about 2 hours. The topping will not be particularly firm but should be firm enough to cut.
  8. Grate cacao nibs over the top of the chilled mixture and cut it into 8 oblongs or 16 squares with a sharp knife.

Notes

Chills twice — an hour for the crust and about two hours once topped. For a summer version, use a mix of raspberries and strawberries.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.