This refreshing dessert is not only mouth watering, it is loaded with antioxidants that support healthy immune function.
Blueberries have Fiber, Vitamin C, Vitamin K, and Manganese: Medjool dates are packed with plenty of nutrients, and a nutritious alternative to sugar.
Youtube Cooking Class Below ~
Season/ Spring/ Summer
Prep time/ 15 minutes
Inactive freeze time/ overnight
Makes 1- 9" Spring form pan, or 3 mini spring form pans
Crust
2 cups almonds, raw
1 cup medjool dates
1/8 tsp. sea salt
2 tbsp. water, filtered
1 tsp. vanilla
Filling
1 cup fresh blueberries
1 cup blueberries, freeze dried
1/4 - cup coconut oil, melted
1/2 cup coconut milk, unsweetened
1/4 cup lemon juice
1 tsp. vanilla
3/4 cup maple syrup
2 tbsp. arrow root, mixed in 1 tsp. warm water, see cooks note
1 tsp. lemon zest
1/4 tsp. salt
Crust ;
Mix all ingredients in food processor, except water. Pulse several times until fully incorporated. Add water and pulse a few times more. Set aside. Crust done...
Filling ; add all the ingredients to food processor and mix well.
Assembly
Line the bottom of spring form pan with parchment paper. Press crust ingredients into the bottom , making sure it is even. Should be about 1/4 ' thick. You can freeze any extra crust ingredients for up to a month.
Pour blueberry mixture into pan, or pans of choice. Cover well and place into freezer overnight. Release spring pan and place on decorative plate . Add garnish of fresh flowers, blueberries, or cocoa nibs.
Cooks Note; I used the freeze dried blueberries as they soak up some of the moisture from the liquid. You can use one cup frozen berries, just add another tsp. of arrowroot.
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