This delightful three-layered blueberry coconut confection will make you 18 slices of paradise. The first layer is a wholesome crumbly almond crust that is then topped with a sticky blueberry filling and finished with a simple almond streusel. These sweet treats are healthy, paleo, and delicious.
Paleo Blueberry Coconut Slice [Vegan, Gluten-Free]
Calories
176
Serves
18
Ingredients
For the Base:
- 1 cup almond meal
- 1/2 cup coconut flour
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
For the Filling:
- 1 cup pitted dried dates
- 1 cup golden raisins or raisins
- 3.5 ounces blueberry jam
- 1/2 lime, zested
For the Topping:
- 1 cup coconut shreds
- 1/2 cup almond meal
- 2 tablespoons maple syrup
- 1 tablespoons coconut oil
Preparation
To Make the Base:
- Combine the almonds meal and coconut flour in a food processor then add the oil and sweetener. Blend them until they're combined and it gets sticky.
- Crumble the mix into the bottom of a baking dish, then press it down to create the base layer.
To Make the Filling:
- Add all ingredients to a blender or food processor then blend them until you get a smooth thick jammy consistency. Spread the mix evenly over the base.
To Make the Topping:
- Combine the coconut and almond meal in a large mixing bowl and then, add the oil and maple syrup and mix it through with your fingertips until it is evenly distributed and resembles coarse bread crumbs.
- Alternately just throw the lot into your food processor and pulse until it's combined and evenly distributed and looks crumbly. Don't overdo it or it will turn into dough.
- Lightly sprinkle this onto the fruit filling then bake it for 20-25 minutes ensuring that the top doesn't burn. Let cool completely before slicing.
Nutritional Information
Per Serving: Calories: 176| Carbs: 21g | Fat: 9g | Protein: 3g | Sodium: 22mg | Sugar: 14g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Oven temp? :)