Lemon Blackberry Slice with Coconut Icing
Ingredients
- 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 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 coconut 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. You want the result to be semi-fine, but can still be 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 (mine was 15cm square).
Add berries and lemon juice to a heavy based saucepan. Heat for 2-3 mins, or until berries begin to release their juice. Add chia and cook over a low heat, stirring regularly. Add a splash of water if needed. Pour berries mix over base and set in fridge.
Add coconut oil, coconut butter and condensed milk to a heat proof bowl, and place over a pot of just simmering water. Melt gently, then remove bowl from heat. Add lemon juice + optional oil, and stir to combine. Pour over set blackberry layer, sprinkle with extra coconut and set in fridge until the icing is firm
