Red White and Blueberry Slice (Gluten, Grain, Dairy, and Refined Sugar Free)


Happy Fourth of July my American friends!
I hope you like this special slice in celebration of your day

P.S I think it’s best served from the freezer – so it’s like an ice cream style slice. Scrum-delish!


Red White & Blueberry Slice (makes 1 20cmx10cm loaf-tin-sized slice)

1/2 cup pecans (or other nut/seed if you prefer)
1/2 cup unsweetened desiccated coconut
2 tbsp chopped dried dates (soaked in hot water for 15mins then drained of all water)
1/2 tbsp coconut oil, softened

1 cup raw macadamias (soaked overnight then drained)
3 tbsp coconut cream (refrigerate a can of full-fat coconut milk overnight then scoop the solid section from the top)
2 tbsp coconut oil, melted
1 tbsp honey, melted
zest and juice of 1 lemon or lime
3/4 cup frozen blueberries

1&1/2 cups frozen strawberries
1/2 tbsp pure maple syrup – optional
1 tbsp chia seeds

Grease a loaf tin very lightly with coconut oil and line with baking paper.

Base Layer: Tip the pecans and coconut into your food processor. Pulse lightly until it becomes a crumbly mixture. Add the soaked, drained dates and the softened coconut oil. Process on a low speed until it forms into a sticky mixture. Tip out into the prepared tin. Press the mixture down firmly and evenly, then place the tin in the freezer to set while you prepare the next layer.

Middle Layers: Place all ingredients, except the blueberries, in a high-speed blender (a food processor will definitely work. It will not obtain the same degree of cheesecake-like smoothness but still be ever so delicious!). Blend at high speed until you have a smooth runny consistency. Take out 1 cup of mixture and set aside. Add the blueberries to the remaining mixture and blend once more to smooth. Pour the blueberry mix out over the base layer, tap/gently shake the tin a little to disperse the mixture evenly. I then place my tin in the freezer to allow the layer to set. Once it’s set, pour the (white coloured) cup of mixture you had previously set aside. Once again tap the tin to allow it to disperse evenly. Return to the freezer to set.

Top Layer: Place the small strawberries (and pure maple syrup, if using) in a small saucepan and heat over a medium/high heat until the berries have softened and the liquid reduces to a thicker, honey-like consistency. Remove from the heat. Blitz with a stick blender to smooth. Stir through the chia seeds then set aside to cool. Once cooled, pour it over the slice evenly. Return it to the freezer to set for at least 20mins.
Slice into small portions and enjoy.

(Note: This slice is best stored and served from the freezer, give it a few minutes to soften the dish up)


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