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lemon-and-blueberry-slice

This is the recipe I am most often asked for. It is an absolutely delicious raw slice and I've been making it for about 12 years with a few tweaks along the way. I like to serve it straight from the freezer as I'm not a fan of soft, gooey raw desserts. Originally called 'lemon cheesecake', I have changed the name as it seems silly calling something cheesecake when it doesn't include cheese! Recipe is for the Thermomix. If you don't have one you can easily adapt for your food processor. A couple of friends have made this and said it doesn't taste the same as mine, and I think that's because they are using different brands. Different coconut creams, for example, can have very different flavours, as can oils and honeys; so I will include the brands I use in the recipe. TIPS I use a 21 x 16.5cm pyrex dish as my 'tin' and line it with baking paper. I prefer the rectangle shape as it's easier to cut into slices. And you may want to cut it after a couple of hours when it is still a bit soft. Pressing the base mixture down firmly is an important step - if you don't the base will be crumbly when you cut it

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