Raw Blueberry Lavender Cream Slice

I love using medicinal herbs in my cooking, not only for the amazing health benefits, but also for the wonderful flavour they contribute. Lavender is a beautiful herb that boasts a wide variety of health benefits. It works well with both sweet and savoury dishes adding a wonderful yet subtle boost of flavour. This slice is one of my favourite raw treats and a great way to introduce medicinal herbs into your cooking repertoire.

Raw Blueberry Lavender Cream Slice

(makes 16 pieces)

INGREDIENTS
Crust

• 1 ½ cup almonds

• 1 cup shredded coconut

• 4 fresh Medjool dates

• 3 tablespoons coconut oil, melted

Filling

• 2 cups raw cashews, soaked overnight and rinsed

• 1 cup coconut milk

• Juice and zest of one lemon

• 1/2 cup coconut oil

• 1/3 cup coconut nectar

• 2 cups fresh or frozen blueberries (see NOTE)

• 1 tablespoon dried food-grade lavender flowers

METHOD

For the crust, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the dates and coconut and process until well combined.

Press crust firmly into a 22cm square cake tin.

Place the base into the freezer while you make the filling.

For the filling, process all ingredients in a high-speed blender until smooth and creamy.

Pour the filling onto the crust and tap out air bubbles.

Place in the freezer for 2-3 hours until firm. When ready to slice, leave at room temperature for 20-30 minutes prior to slicing.

NOTE: If using frozen blueberries, allow them to defrost prior to adding to the blender