Blissful Lemon Blueberry Squares Recipe
2013
This blueberry squares recipe is loaded with antioxidant rich blueberries and topped with a sweet lemon topping that goes so well with the ultra rich berry filling. The 3 layers are all quite different but harmonize and compliment each other well. These are delicious and so abundantly nutritious that they will leave you feeling blissful after eating them!
I took lots of pictures to share with you the whole process of making them, in depth. It’s almost like being right with me in the kitchen. They are fairly easy to make and with these detailed instructions, it should be a breeze.
Lemon Blueberry Squares Recipe
Ingredients
Base
1 ¼ cup Macadamias
½ cup Pecans
1 Tbsp Agave
¼ tsp Salt
Filling
2 cups Blueberries
1 cup Cashews – soaked and drained
¼ cup Lemon juice
¼ cup Agave
3 Tbsp Psyllium
Topping
1 cup Coconut flakes
¼ cup Coconut butter
3 Tbsp Lemon zest
3 Tbsp Agave
Directions
Line an 8” x 8” baking tray with parchment paper. Prepare base first. Process all base ingredients together until the mixture starts to clump together. Transfer base mixture to pan and press evenly into the bottom of pan.
Blend cashews with lemon juice and agave until smooth. Then add the blueberries and psylium and blend until smooth. Transfer to pan and spread filling mixture out to edges on top of base.
Next make the topping. Process the coconut cream and agave together until smooth and creamy. Add coconut flakes and lemon zest to processor and process until well combined and broken up. Drop bits evenly all over the top of the filling layer and gently spread clumps out so it evenly covers the top. Refrigerate for an hour to set.
Remove from pan and cut into squares and serve.
Photo Description
Assemble base ingredients together
Place the base ingredients in the processor.
Process them until well broken down and just start to clump together. You can check consistency and that it holds together by pinching a little bit to see if it sticks together.
Transfer processed base mixture to a parchment lined pan.
Press base down so it is flat. I found the bottom of my spatula (flipper) worked really well to press it down evenly.
Next layer – Assemble filling ingredients together.
Process the cashews with lemon juice and agave first until smooth.
Then add the psyllium and blueberries. If you use frozen blueberries, defrost them, or have them mostly defrosted, first.
Process until smooth and creamy.
Pour filling mixture in pan on top of base. The refrigerate to set while making topping. The filling should set for 20 minutes to half an hour before adding the topping on so that the filling has time to firm up first.
Assemble the topping ingredients.
First process together the coconut butter (cream) and agave.
Process until smooth and then add the rest of topping ingredients.
Process until all ingredients are well incorporated and coconut is broken down into small uniform size pieces.
Drop topping mixture evenly over the filling.
Press down gently and evenly. I used my fingers to spread and press gently and then used the back of the spatula again to press it down evenly.
Refrigerate until you are ready to cut them. Then flip the squares out of pan over onto a flat surface. I used a dehydrator sheet with teflex, as it was near-by, and set it on top of pan and flipped it over.
Remove the parchment paper.
Flip back over. I used a small cutting board this time. Any flat surfaced item, bigger than the size of the pan will work to help you flip them over.
Then when they are upright, cut into squares.
Transfer to a plate to serve.
and Enjoy!!
