BLUEBERRY COCONUT SLICE

This one was another quickie with minimal ingredients and is great to freeze for snacks when you’re desperate. Classic crunchy base and fresh blueberry coconut top

I made this one up on the spot but it worked a treat. My sister went to a local blueberry farm and so it felt right to make something light and fresh with the blueberry stash. I did’t have oats left so I made mine with a muesli base but it turned out great. It is kinda cheesecakey (my bloody fave) … you’ll love it.

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BLUEBERRY COCONUT SLICE

BASE

2 cups oats or muesli

1 cup almonds or any nut you choose

1/2 cup maple syrup

1/2 cup coconut oil

Pre Heat oven to 180 degrees. Blend oats and almonds. Add maple and oil. Press into brownie tin to flat even level. Should be about 1-2 cm thick. Bake for 20 minutes.

TOPPING

2 cups desiccated coconut

1 cup frozen blueberries

Optional handful or two of fresh blueberries

2 TBS maple syrup

2 egg whites

1/2 cup coconut oil

In a blender combine all ingredients and whizz. Don’t whizz for too long you don’t want it to be too sloppy and soft. Press into tin on top of crusty base. If you want to add fresh blueberries like mine, now’s the time to press them into the top. Bake for another 20 minutes.

Place in fridge to set for an hour. The top might still be a tad sloppy but the setting will set the coconut oil and berries and harden. Slice up and enjoy. Can also freeze 1/2 for another time

K

 

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