adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry and lemon swirl bars
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Indulgent blueberry and lemon swirl dessert, perfect for a weekend treat or healthy snack pairing.
Ingredients:
  • 290g (2 cups) cashew nuts
  • 185ml (3/4 cup) coconut milk, plus 1 tbsp extra
  • 125ml (1/2 cup) fresh lemon juice
  • 60ml (1/4 cup) maple syrup
  • 6.60 gm vanilla extract
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) melted coconut oil
  • 120g (3/4 cup) frozen blueberries, thawed in a bowl
  • 80g (1/2 cup) cashew nuts, lightly toasted
  • 80g (1/2 cup) sunflower seeds, lightly toasted
  • 45g (1/2 cup) desiccated coconut, lightly toasted
  • 16.80 gm coconut oil
  • Pinch sea salt
Instructions:
  • In a large bowl, submerge cashews in cold water and let soak for 4 hours. Then, rinse under cold running water and drain.
  • Prepare the 20cm square cake pan by greasing the base and sides. Line it with baking paper, leaving some overhang on the sides.
  • In a food processor, pulse cashews, sunflower seeds, and coconut until coarsely chopped. Add dates, oil, and salt, then process until mixture is well combined. Press the mixture into the base of a prepared pan and use a straight-sided glass to flatten the surface. Chill in the freezer for 30 minutes until firm.
  • In a high-speed blender, combine soaked cashews, milk, juice, maple syrup, vanilla, rind, and 100ml oil until it becomes very smooth. Take about two-thirds (roughly 550g) of the cashew mixture and transfer it to a bowl. Mix in extra coconut milk and add the berries along with any juice. Add the remaining oil to the blender with the rest of the cashew mixture. Blend until smooth, scraping down the sides occasionally. Spoon half of each mixture randomly into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining mixtures, using the knife to swirl the mixture again. Place the pan in the freezer for at least 6 hours until the dessert is set.
  • Allow the pan to sit at room temperature for 15 minutes to slightly soften. Cut it into 18 pieces and store in a lined airtight container in the freezer for up to 1 month.

Similar Recipes