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

Advertisement

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
Advertisement

Preparation

To Make the Base:

  1. 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.
  2. Crumble the mix into the bottom of a baking dish, then press it down to create the base layer.

To Make the Filling:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
Advertisement
Advertisement
Advertisement

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.