Blueberry and Lemon Swirl Bars Recipe
How to Make Blueberry and Lemon Swirl Bars
- Line the base of a 20cm square cake pan with baking paper, allowing the sides to overhang.
- Make the crust layer. Place ½ cup of cashews, walnuts and desiccated coconut into a dry, shallow frypan and toast until lightly browned (about 5 minutes). Keep moving in pan, so as not to burn.
- Add the toasted nuts and coconut into a food processor and pulse a few times until coarsely ground. Add the pitted dates, coconut oil and pinch of salt and pulse until well combined and sticky when pressed together. If it’s not sticky enough to hold together, add a few more dates.
- Spoon the crust mix into the prepared pan, spread evenly onto the base and press tightly down. Put in the fridge.
- *Place cashews in a large bowl. Cover with cold water. Soak for 4 hours. Rinse under cold running water and drain.
- Using a high-speed blender, blend the soaked cashews, coconut cream, lemon juice, zest, maple syrup, vanilla and coconut oil until very smooth. Transfer ⅔ of the cashew mixture to a bowl and set aside.
- Place the blueberries and water in a small saucepan over medium-high heat and cook until berries have melted down (about 5 minutes). Strain the blueberries and retain the liquid. Cool to room temperature.
- Place the remaining ⅓ of the cashew mixture and blueberry liquid back in the blender and blend until incorporated.
- Spoon the 2 separate mixtures, in random spoonfuls, into the prepared pan. Use a butter knife or skewer to pull through the batters to create a swirled effect.
- Place in the freezer for 6 hours or until set and then slice into 18 bars.
Tip: Use different nuts of your choice for the base – macadamias, pecans and hazelnuts will also work well in place of the cashews and/or walnuts.