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Raw Lemon, Coconut & Blackberry Slice


Prep time 35 mins

Cooking time 3 hours - overnight chilling time

Serves: makes around 20 small squares or 12 larger ones

Lorna/ @lornagarden

Raw Lemon, Coconut & Blackberry Slice

Ingredients - Bottom layer:

Ingredients - Middle layer:

Ingredients - Top layer:


  • Line a loaf tin with parchment paper
  • Place all ingredients for bottom layer in food processor and blend until mix is crumbly and a little sticky
  • Press this firmly into the base of the loaf tin, cover and place in freezer.
  • Place all ingredients for middle layer in the food processor and blend, scraping down often, until you have a thick, creamy, smooth mixture
  • Pour this on top of the base layer and return pan to freezer
  • Place all ingredients (except shredded coconut) in food processor and blend, scraping down often, until mix is thick and creamy
  • Cover pan and return to the freezer for at least 3 hours, preferably overnight.
  • Heat a heavy based pan on medium heat, add shredded coconut and toast for around 5 minutes until golden brown.  Allow to cool.
  • Remove slice from freezer and let stand for 5- 10 minutes. 
  • Top with shredded coconut and cut into small or medium pieces.

Serving Suggestion:

Serve with additional blackberries.

History/ Benefits:

Who needs artificial colors and flavours when mother nature offers all the colors of the rainbow with a plethora of nutritional benefits too!  This raw, vegan, gluten free slice is a good source of many phytonutrients, dietary fibre and vitamin C.