Prep Time

40mins

Ingredients

11

Difficulty

Easy

This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.

Ingredients

• 370g raw cashews, soaked overnight in cold water
• 1 cup (250ml) coconut oil
• 1/2 cup (125ml) maple syrup
• 1 tsp vanilla extract
• 500g blueberries
• Edible violet petals (optional), to serve

Coconut base

• 3 cups (210g) shredded coconut, toasted
• 1 cup (100g) almond meal
• 1/2 cup (125ml) coconut oil, softened
• 1/2 cup (125ml) maple syrup
• 1/2 tsp ground cinnamon

Method

• 1.

  Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.

• 2.

  Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.

• 3.

  Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.

• 4.

  Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.

• 5.

  Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.

• 6.

  Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.