Plant-Based Blueberry Lemon Slice
By Jessica Karvelis (BHSc Nat) (AdvDip) (CertIV)
These plant-based, gluten-free blueberry lemon slices are smooth, creamy, and full of fresh flavor. The texture is so soft it practically melts in your mouth, and yes, they’re completely dairy-free.
The secret to that creaminess? Cashews. Once soaked (or boiled) until tender, they blend into a buttery base that gives the filling its rich texture. When mixed with coconut cream, maple syrup, and a bit of lemon juice, the result is a smooth, balanced filling that’s both tangy and sweet without being heavy.
Paired with juicy blueberries and a simple nutty base, this slice hits the right spot between refreshing and indulgent. It’s easy to make, holds up beautifully in the fridge, and makes a great dessert or midweek treat.
INGREDIENTS:
Base
- 1 1/2 cup almond meal
- 1/4 cup maple syrup
- 2 tbsp tapioca flour
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla essence
- pinch of salt
Lemon Layer
- 1 cup cashews
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 3 tbsp coconut oil (melted)
- 2 tbsp lemon
- juice zest of 1 lemon
Blueberry Layer
- 1 cup cashews
- 1/3 cup blueberry puree
- 1/4 cup coconut cream
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
METHOD:
For the base, mix all of the ingredients together until smooth and sticky. Place baking paper into a rectangular cake tin. Spread the mixture evenly in the cake tin. To make the lemon layer, soak the cashews in water for 3 hours or boil the cashews for 15 minutes. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture onto the base. Put the cake tin in the fridge for 4 hours until the layer has set.
Repeat the same process for the blueberry layer. If you do not have blueberry puree, you can make your own by simply blitzing roughly 3/4 to 1 cup of blueberries in a food blender until smooth. Once all of the ingredients are completely mixed together, pour the mixture onto the lemon layer. Put the cake tin in the fridge for another 4 hours until it has set.