We spent our Summer holidays in Melbourne at my partner’s parents house. Although my full-time job involves a lot of cooking, I continued to cook up a storm while on holidays in Melbourne. I love testing out new things in the kitchen and Melbourne was a great place to do it as I had a large and very reliable group of taste-testers!
As my partner’s mother is allergic to peanuts, I thought this would be the perfect slice to make – a more sophisticated version of peanut butter and jam slice! And I just love blueberries as they impart a beautiful colour in all of my desserts. Do I have to say that blueberries are delicious and packed with antioxidants? I find a lot of nutty slices quite heavy so I lightened up the almond filling with agar agar. It made the filling set into a mousse-like consistency. The slice is raw except the agar agar (as you need to boil it with water to activate it) and the almond butter (because, nut butter made with roast almonds just tastes better).
And check out that jelly layer! That purple and that wobbliness!
Also, I’ve made a video of me making this slice/cake on YOUTUBE! Let me know what you think 🙂
(Note: So, there was an issue with the fridge and it actually froze all of my food… hence the jelly layer looks a bit rough. I do not recommend freezing the slice as the jelly will basically crumble. Still edible and delicious though!)
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
- 1 cup almonds
- ½ cup shredded coconut
- ¾ cup dates, soaked in water for 2 hours
- 1 tsp cinnamon
- Pinch of salt
- 2 cups canned coconut cream, refrigerated
- ½ cup almond butter
- ¼ cup coconut sugar
- 2 ½ tsp agar agar + ½ cup water
- 1 cup fresh blueberries
- ½ cup fresh or frozen blueberries
- 2 cups water
- 3 tbsp rice malt syrup or maple syrup (optional)
- 2 tsp agar agar
- ½ cup fresh blueberries
- For the base, process almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add with cinnamon and salt to the food processor. Process until combined. Press into a lined loaf tin or container around the same size.
- For the filling, scoop out the thick part of the coconut cream that's formed at the top of the cans and add to a large bowl with the almond butter and coconut sugar (reserve the coconut milk/water for smoothies etc). Mix until combined.
- Add agar agar and water to a small saucepan over medium heat. Mix, bring to a gentle boil then remove from heat.
- Add agar mixture to the bowl and mix until combined and the coconut sugar has dissolved.
- Pour mixture over the crust and press blueberries into the top of the mixture. Set aside in the fridge.
- When the almond filling is dry to the touch, you can start making the blueberry jelly. Add all jelly ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid (reserve the pulp to add to smoothies etc). Pour blueberry jelly on top of the almond filling.
- Set aside in the fridge until set (around 4 hours). Remove from tin/container and slice with a wet knife. Serve with fresh blueberries on top. Store slices in airtight container the fridge for up to 5 days. Slices cannot be stored in the freezer as the jelly will separate when you defrost it.