Grain-Free Lemon Blackberry Slice
Ingredients
Base
- 1 cup almond flour
- 1/2 cup buckwheat grouts (I prefer activated) or oats
- 1 1/4 cups shredded coconut
- Pinch salt
- 1/3 cup coconut condensed milk
- 1/3 cup (approx 3 large) juicy dates
- Zest from 1 organic lemon
Blackberry layer
- 3/4 cup blackberries
- 2 tsp chia seeds
- 1 Tbsp lemon juice
Icing
- 1/4 cup coconut oil
- 1/4 cup coconut butter (coconut manna)
- 2 Tbsp condensed milk
- 2 Tbsp lemon juice
- Optional: 6 drops pure lemon essential oil
Preparation
Add almond flour, oats, coconut and salt to a food processor and pulse to combine until semi-fine but slightly chunky.
Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin.
Add berries and lemon juice to a heavy-based saucepan. Heat for 2-3 minutes until berries begin to release their juice. Add chia seeds and cook over low heat, stirring regularly. Add a splash of water if needed. Pour the mixture over the base and set in the fridge.
Add coconut oil, coconut butter and condensed milk to a heatproof bowl over a pot of simmering water. Melt gently, then remove from heat. Add lemon juice and optional lemon essential oil, and stir to combine. Pour over the set blackberry layer, sprinkle with extra coconut, and set in the fridge until the icing is firm.
