Lemon Slice with Gooey Raspberry Jam Delight
Ingredients
- 105g (1 cup) almond flour
- 50g (1/2 cup) buckwheat grouts (or rolled oats)
- 85g (1 1/4 cups) shredded coconut
- Pinch of salt
- 90g (1/3 cup) coconut condensed milk
- 60g (approx 3 large) juicy dates
- Zest from 1 organic lemon
- 125g (1 cup) blackberries
- 1 Tbsp chia seeds
- 1 Tbsp lemon juice
- 62g (1/4 cup) coconut oil
- 62g (1/4 cup) coconut butter (coconut manna)
- 2 Tbsp condensed condensed milk
- 2 Tbsp lemon juice
- Optional: 6 drops pure lemon essential oil
Preparation
Base: Add almond flour, oats, shredded coconut, and salt to a food processor. Pulse until semi-fine, with a slightly chunky texture.
Incorporate coconut condensed milk, juicy dates, and lemon zest into the base mixture. Pulse until combined, resulting in a moist dough that holds together.
Press the mixture into the base of a lined tin (about 15cm square).
Raspberry Jam Layer: In a heavy-based saucepan, heat blackberries and lemon juice for 2-3 minutes, allowing the berries to release their juice. Stir in chia seeds and cook on low heat, adding water if needed. Pour the berry mixture over the base and refrigerate until set.
Icing Layer: In a heatproof bowl over simmering water, melt coconut oil and coconut butter. Remove from heat, add condensed condensed milk, lemon juice, and optional lemon essential oil. Stir to combine. Pour over the set blackberry layer and sprinkle with extra shredded coconut. Refrigerate until the icing is firm.
