So delicious. Beautiful antioxidant rich blueberries combined with nuts and coconut make this delicious slice that you will make again and again. This can be made low carb or keto by using a natural low sugar sweetener such as Natvia. Amazeballs DIY mix is already very low in carbs.
Using our Vanilla DIY Amazeballs mix makes it super easy and quick.
Preheat oven to 180C
1 cup of finely ground desiccated coconut (Consider using a high powered blender or clean coffee grinder to get it as fine as possible).
1/4 cup of sweetener of choice (eg coconut sugar, mild honey or for low carb use a natural low sugar replacement).
1/2 tsp salt
40g butter melted (coconut oil for dairy free)
Mix all ingredients together. Reserve back 1/4 cup and then press the rest into a 20x20cm pan lined with baking paper.
2 cups of fresh or frozen blueberries
2T sweetener of choice
1T lemon juice
1 tsp cornflour or arrowroot
1/4 tsp xanthan gum
1/4 tsp cinnamon
Place blueberries, lemon juice and water in a small pot over a medium heat. Mix dry ingredients together and then stir into the blueberries and continue stirring until thickened. Remove from heat and allow to cool a little.
1/4 cup reserved shortbread crust
1/2 cup thread coconut
1/3 cup sliced almonds
Mix crumble ingredients together.
Pour thickened blueberries mix over shortcake base. Spread over entire base. Then sprinkle crumble topping evenly over top of the blueberries.
Bake 20-30 mins or until golden.
Cool completely before lifting out of the tin. Store in the fridge.