- 1½ cups almond flour
- ½ cup unsweetened desiccated coconut
- 2 tbsp erythritol
- 1 tsp vanilla extract
- ½ cup butter melted
- Pinch of salt
- 1 cups frozen blueberries
- ⅓ cup water
- 1 tablespoon chia seeds
- ½ tablespoon erythritol
- ½ lemon juiced
Preheat oven to 180 C / 356 F. Line a 20cm x 20cm (8" x 8") square cake tin with baking paper.
Mix base ingredients in a medium mixing bowl, mix until well combined.
Spread evenly over base of prepared cake tin. Bake for 6-7 minutes or until just lightly golden on top. Remove from oven and allow to cool in tin.
Place all sauce ingredients into a small saucepan and bring to the boil. Using a wooden spoon, stir and mash the berries, until sauce starts to thicken. Adjust sweetness to taste, remove from heat.
Mix all topping ingredients together. Pour sauce evenly over base and sprinkle with topping. Return to the oven and cook for a further 8 minutes or until golden.
Remove from oven and allow to cool completely in tin. Chill in fridge for 2 hours before cutting into 16 squares.
Calories: 201kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 34mg | Fiber: 3g | Sugar: 2g | Net Carbs: 4g