Ola's Recipe: Blueberry Squares
Sweet, fresh and irresistible. Ola's blueberry squares are the perfect snack. Vegan, refined and on the table in no time.
- 1 cup almond flour
- 1 cup hemp seeds
- 6-8 dates soaked in hot water
- pinch of salt
- 3 tablespoons coconut oil, melted Or more if needed
- 3 tablespoons water, hot
- Cardamom
- Vanilla
- A little lemon juice and lemon zest
- Cinnamon
- Agave (optional if you want it a bit sweeter)
- 240g raw cashews, soaked in hot water or preferably overnight
- ½ cup canned coconut milk, shaken (they have a good one in a box at Hanos, I think it's brown)
- ¼ cup (70g) coconut oil, melted
- ⅓ or ¼ cup agave, depending on how sweet you like it
- 2 tablespoons fresh lemon juice plus lemon zest
- A pinch of salt
- 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
- 1 cup freeze-dried blueberries/wild berries
- Small cut fruit
- Edible flowers
- Chopped dark chocolate
- Blueberries halved
- Nuts
Dough
Ingredients for 1 baking tray
1 cup almond flour 1 cup hemp seeds6-8 dates soaked in hot waterpinch of salt3 tablespoons coconut oil, melted. Or more if needed.3 tablespoons water, hotCardamom Vanilla A little lemon juice and lemon zest CinnamonAgave (optional if you want it a bit sweeter)
PreparationPut all dry ingredients and salt in a food processor, pour in the coconut oil and mix until a smooth dough forms. Your dough should be easy to shape, not too sticky. If not, add more water or perhaps oat or almond flour. Taste the season!Press the mixture into your mold, making sure it is 1 cm thick and even, and let it firm up in the refrigerator.
Filling
Ingredients240g raw cashews, soaked in hot water or preferably overnight ½ cup canned coconut milk, shaken (they have a good one in a box at Hanos, I think it's brown) ¼ cup (70g) coconut oil, melted ⅓ or ¼ cup agave, depending on how sweet you like it2 tablespoons fresh lemon juice plus lemon zestA pinch of salt1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder1 cup freeze-dried blueberries/wild berries
PreparationDrain the cashews and add them to a blender with all other ingredients, making sure they are all at room temperature. Blend until very smooth and creamy, using an immersion blender if necessary.Refrigerate for 6 hours or longer. If it's not firm enough, put it in the freezer before serving.
Topping
Ingredients