40m prep I serves 6 I
This delicious raw vegan dessert looks sensational and is surprisingly easy to create.
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 decorate
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
Step 1
Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.
Step 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.
Step 3
Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.
Step 4
Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.
Step 5
Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.
Step 6
Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.
Photo and recipe courtesy taste.com.au.