1.5 cups frozen blueberries (thawed then patted dry with a paper towel)
¼ cup coconut syrup
2 tbsp chia seeds (ground finely)
1 tbsp lemon juice
1 tsp acai powder
Topping
⅓ cup walnuts
3 tbsp shredded coconut
1 tbsp coconut sugar
½ tsp ground cinnamon
Pinch Himalayan or Celtic salt
Instructions
!Base
Place coconut, vanilla and salt in a food processor and process for 20 seconds. Add walnuts and dates and process again until mixture is sticky and combined but still a little chunky. (Add an extra date or 2 and process again if not sticky enough to press into a ball) Press mixture firmly into a lined tray then place in the fridge to harden.
!Blueberry Layer
Place blueberries, coconut syrup, lemon juice and acai in a food processor and process well. Pour into a bowl, stir in chia and sit for 10 minutes – stirring several times during the process to avoid lumps. Once thickened, spread ‘jam’ over base layer.
Toppings
Roughly chop or pulse walnuts, coconut sugar, cinnamon and salt then sprinkle over slice. Top with shredded coconut then place in the fridge for another 10 minutes before serving. Cut into approximately 12 small squares and serve straight out of the fridge.
Notes
Walnuts are an excellent source of omega 3 essential fatty acids which have shown to help reduce cholesterol, coronary artery disease and strokes if consumed regularly.
Nutrition Information
Calories: 202
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/moorish-mexi-wraps/