July 20, 2022

I made these as a pudding when I had friends over, and they loved it - one said that it was her favourite dessert ever! It is also low sugar, low carb, gluten free and vegan, so it is a great go-to when you have dietary needs to accommodate.

Crust ingredients

2c almond meal

3T coconut oil

3T maple syrup

Pinch of salt

Filling ingredients

2c frozen blueberries

1T maple syrup

2t lemon juice

2 1/2t cornflour (or tapioca flour)

Pinch of salt


1c Te Atatu Toasted Paleo blend muesli


  1. Preheat the oven to 180C and line a 20x20cm baking tin with baking paper.
  2. In a medium bowl, combine the crust ingredients until it forms a dough. Remove 1/2c of the dough and put aside in a bowl. 
  3. Press the remaining dough into the prepared tin and bake for 10 minutes, or until the crust is golden brown. Remove from the oven and cool slightly.
  4. Add the filling ingredients to a saucepan over a medium heat. Bring to the boil and stir the mixture, mashing a little as you go. Cook for another 5 minutes, or until the mixture has thickened. Allow to cool for 5 minutes.
  5. Spread the blueberry mixture over the crust.
  6. Mix the muesli into the dough that was set aside and crumble it over top of the blueberry mixture.
  7. Lay a sheet of baking paper or foil over top of the tray and bake for 20 minutes. Remove the top baking paper and bake for another 5 minutes.
  8. Remove from the oven and allow to cool completely before slicing.
  9. Serve with a dollop of cream or yoghurt.

Serves 8


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