Recipe for Chocolate-Blueberry Squares

Boil the water. Bring a large volume of water to a boil, add the cashews, cover, and let sit.

Simmer Prepare the blueberry jelly by simmering the ingredients (blueberries, sweetener, lemon juice, cornstarch) for 30 minutes. Bring to a boil and then reduce the heat.

Preheat the oven to 175°C. Mix the almond flour, maple syrup, and coconut oil. Flatten in a 20x20 mold. Bake for 10 minutes, remove, and let cool.

Freezing Drain the cashews and blend them with the blueberries and maple syrup. Pour over the base and reserve in the freezer for 30 minutes, then spread the jelly and return to the freezer.

Cut into squares. When the jelly has set, take it out and cut it into squares. Melt the chocolate and dip the squares using two forks. Refrigerate to harden the chocolate.