Vegan Lemon Blackberry Slice
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 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
Base
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).
Blackberry layer
Add berries and lemon juice to a heavy based saucepan. Heat for 2-3 minutes, or until berries begin to release their juice.
Add chia seeds and cook over a low heat, stirring regularly. Add a splash of water if needed.
Pour berries mix over base and set in fridge.
Icing layer
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 and optional oil, and stir to combine.
Pour over set blackberry layer, sprinkle with extra coconut and set in fridge until the icing is firm.
