Blueberry Vanilla Cream Cake Slice

A nutty crust forms a satisfying crunch when you bite into these fruity and refreshing healthy-ish treats.


  • Base:
  • 1 1/2 cups pecans
  • 3/4 cup macadamia nuts
  • 2/3 cup shredded coconut
  • 8 dates, pitted
  • 1/2 teaspoon kosher salt
  • Cream filling:
  • 3 cups cashews, soaked overnight, rinsed and drained
  • 2/3 cup coconut cream
  • 2/3 cup maple syrup
  • 3 tablespoons fresh lemon juice
  • 1 vanilla pod, scraped
  • 1/2 teaspoon almond extract
  • 3/4 cup coconut oil, melted
  • 2 cups blueberries, divided
  • Freeze-dried blueberries
  • Sprinkles of your choice


  1. Base: Line a 9x9-inch tin with parchment paper. In a food processor, pulse all base ingredients until the mixture becomes sticky and only small bits of nut remain. Press the base firmly into prepared tin and refrigerate to set.
  2. Cream filling: Blend cashews, coconut cream, maple syrup, lemon juice, vanilla bean scrapings and almond extract until smooth. Drizzle in coconut oil while machine is running, and blend until completely smooth. Spread half of the mixture over the refrigerated base, and drop in 3/4 cup of whole blueberries. Smooth the surface with a spatula and freeze for 30 minutes to an hour. Add remaining blueberries to the blended mixture and process until smooth. Pour and smooth the blueberry cream mixture over the chilled vanilla slice layer and allow to cool overnight. Remove from freezer, cut into rectangular slices and garnish as desired with coconut cream, blueberries and sprinkles.