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)
1 ½ cup almonds
1 cup shredded coconut
4 fresh Medjool dates
3 tablespoons coconut oil, melted
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
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