This Raw Blueberry and Lemon Slice Recipe is made with no baking required and is refined sugar free, dairy free and gluten free. It’s impressive looking and tastes amazing!
This vegan lemon slice is an easy raw slice that can be made with or without a Thermomix, I have included both options.
Raw Blueberry and Lemon Slice Recipe
I love making these raw slice recipes and couldn’t resist trying one with the ultimate pairing of flavours…. blueberry and lemon…… yum! This time I went for 3 layers, a crunchy nutty base (my favourite part) a creamy, almost cheesecake like centre and then the real hit of blueberry and lemon in the sweet, dark top layer. These taste as amazing as they look and my kids love them.
This is perfect if you are looking for a vegan lemon slice or blueberry slice recipe and can be made year round with frozen blueberries. You can replace the lemons with lime if you have them, or even frozen raspberries instead of blueberries. The great thing with these no bake slices is you don’t need any baking skills, just blitz into a dough and layer!
This no bake Lemon Slice topped with a blueberry layer is sweet and tangy, just like my most popular Lemon Coconut Slice recipe. I like to store in the freezer and serve straight from there, the slice can get a bit soft once it gets to room temperature.
MORE RAW SLICE RECIPES….
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
HOW TO MAKE THIS RAW BLUEBERRY AND LEMON SLICE RECIPE;
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Raw Blueberry and Lemon Slice Recipe
- Total Time: 15 minutes
- Yield: 16 squares 1x
Description
This Raw Blueberry and Lemon Slice Recipe is made with no baking required and is refined sugar free, dairy free and gluten free. It’s impressive looking and tastes amazing!
Ingredients
BASE
- 1 cup / 130g cashews
- 1 cup / 175g medjool dates, pitted
- 1 tablespoon lemon juice
- pinch of salt
CENTRE
- 2 cups / 260g cashews
- ⅔ cup / 160g coconut cream
- 1 cup / 100g desiccated coconut
- 3 tablespoons raw agave nectar or rice malt syrup
- 4 tablespoons lemon juice
- 1 lemon, zested
TOP
- 1¼ cups / 170g frozen or fresh blueberries
- ½ cup / 110g coconut cream
- ½ cup / 50g desiccated coconut
- 2 tablespoons raw agave nectar or rice malt syrup
- 2 tablespoons lemon juice
Instructions
THERMOMIX METHOD
Line a 20cm x 20cm square cake tin with baking paper or plastic wrap.
Place base ingredients into mixing bowl and blend 20 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8. It should form a dough like consistency, if not, add a tablespoon of water and blend a further 15 sec / speed 8. Press the mixture into the base of the tin. I find it easier to get an even surface by covering with a layer of plastic wrap or baking paper and gently rolling with a glass. Place into freezer to set while you make the next layer.
Wash and dry the mixing bowl then add the centre ingredients and blend 30 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8. Pour over base layer and level out smoothly and place back into the freezer to set.
Wash and dry the mixing bowl, add the top layer ingredients and blend 30 sec / speed 9, scrape down sides and blend a further 15 sec / speed 9. Pour over centre layer, tap tin on bench to get an even layer and put back into the freezer to set for about 2 hours.
Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or keep in the freezer and eat straight from there.
NON THERMOMIX METHOD
Line a 20cm x 20cm square cake tin with baking paper or plastic wrap.
Place base ingredients into a food processor and blend for about 3 minutes, until it forms a dough like consistency, if required add a tablespoon of water. Press the mixture into the base of the tin. I find it easier to get an even surface by covering with a layer of plastic wrap or baking paper and gently rolling with a glass. Place into freezer to set while you make the next layer.
Wash and dry the food processor, then add the centre layer ingredients and blend for about 3 minutes, until smooth. Pour over base layer and level out smoothly and place back into the freezer to set.
Wash and dry the food processor, then add the top layer ingredients and blend for about 2 minutes, until smooth. Pour over centre layer, tap tin on bench to get an even layer and put back into the freezer to set for about 2 hours.
Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or keep in the freezer and eat straight from there.
Notes
This is best served straight fro the freezer as it can go soft at room temperature.
- Prep Time: 15 minutes
- Category: RAW SLICES
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