Raw Blueberry & Lemon Slice

Raw Blueberry & Lemon Slice

By Mindfully Jessica and Califia Farms

RatingDifficultyIntermediate

Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Base
 ½ cup Almonds
 ½ cup Cashews
 8 Medjool dates
 1 tsp Vanilla extract
Filling - First Layer
 1 ½ cups Cashews, soaked for a minimum of two hours
 4 tbsp Califia Farms Unsweetened Almond Milk
 2 ½ tbsp Lemon juice
 3 tbsp Melted coconut oil
 ¼ cup Rice malt syrup
Filling - Second Layer
 (*note: reserve 1/2 of the first layer in blender, and add the following)
 ¾ cup Blueberries
 1 tbsp Rice malt syrup
 1 tbsp Melted coconut oil

1

Line a 20x20 cake tin with baking paper.

2

In a food processor, add the almonds and cashews. Process until a rough meal is achieved.

3

Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.

4

To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.

5

Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.

6

To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.

7

Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.

8

Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.

TweetSaveShareShareBigOven

Ingredients

Base
 ½ cup Almonds
 ½ cup Cashews
 8 Medjool dates
 1 tsp Vanilla extract
Filling - First Layer
 1 ½ cups Cashews, soaked for a minimum of two hours
 4 tbsp Califia Farms Unsweetened Almond Milk
 2 ½ tbsp Lemon juice
 3 tbsp Melted coconut oil
 ¼ cup Rice malt syrup
Filling - Second Layer
 (*note: reserve 1/2 of the first layer in blender, and add the following)
 ¾ cup Blueberries
 1 tbsp Rice malt syrup
 1 tbsp Melted coconut oil

Directions

1

Line a 20x20 cake tin with baking paper.

2

In a food processor, add the almonds and cashews. Process until a rough meal is achieved.

3

Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.

4

To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.

5

Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.

6

To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.

7

Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.

8

Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.

Raw Blueberry & Lemon Slice
Raw Blueberry & Lemon Slice Recipe

Raw Blueberry & Lemon Slice Recipe

“This slice is healthy, vegan, dairy-free, gluten-free, & delicious. Califia Unsweetened Almond Milk is my favourite almond milk! It’s smooth, creamy and I personally love that it’s sugar-free. Not only because I try to avoid excess sugar, but also because you can use it in both sweet and savoury recipes! Enjoy.”

More info:

Jessica Thomson is an Australian food influencer and mother of two. Follow her Instagram here: @mindfullyjessica

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *