Meal Type:
Prep Time:
25 minutes plus overnight
Makes 20 slices

Dairy free and gluten free. No baking required.


  • Base:
  • ¾ cup (100 g) raw cashews
  • 1 cup (100 g) ground almonds
  • ½ cup (70 g) raisins
  • 2 cups (160 g) desiccated coconut
  • 3 tbsp coconut oil, melted
  • Topping:
  • ¼ cup (35 g) raw cashews
  • 6 tbsp (90 ml) lemon juice
  • 2 tbsp almond butter
  • 2 tbsp coconut cream
  • ½ cup maple syrup
  • ½ cup (70 g) frozen blueberries, defrosted
  • ½ tsp vanilla extract
  • ½ cup coconut oil, melted
  • 1 tbsp freeze-dried blueberries (optional)


Grease a 20 cm x 30 cm slice tin and line with non-stick baking paper.


  1. Place the cashews in a food processor bowl. Pulse in bursts until they turn into a fine, sandy, flour-like consistency, scraping the sides and bottom of the bowl often. Watch it – don’t let it turn into nut butter!
  2. When ready, add the ground almonds and pulse to combine. Add the raisins and pulse until lightly blended. Add the desiccated coconut and pulse again. 
  3. Lastly, add the coconut oil, blending until well combined. 
  4. Press the mixture into the prepared tin in an even layer. 
  5. Place in the refrigerator for 10 minutes to firm up.


  1. Place the cashews in the food processor. Pulse in bursts until the nuts turn into a fine, sandy, flour-like consistency. 
  2. Add all the remaining ingredients except the coconut oil and freeze-dried blueberries, and pulse again until combined. Add the coconut oil and blend until well combined.
  3. Pour the mixture over the base sprinkle with freeze-dried blueberries, if using. 
  4. Place in the refrigerator overnight to set. Once set, it will keep for 4–5 days in the refrigerator in an airtight container. Cut into slices when ready to serve. 

This slice freezes well – defrost overnight in the refrigerator.


Rated 5 out of 5 stars

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Images from The Great New Zealand Baking Book copyright © Lottie Hedley
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