The season for high bush blueberries in BC, which runs between July and September, has already begun. Blueberries are a result of the combination of a hot, dry climate with a few sprinkles of rain. Learn more about BC Blueberries here.
This blueberry dessert is healthy.
- gluten free
- Dairy free
- Sugar free
- Vegans
- delicious! !
Enjoy!
Prep Time
30
Cook Time
10
Total Time:
40
Serves:
8
Ingredients:
Crust:
- 2 cups of almonds
- Medjool dates pitted in 1 cup (soak for 5-10 min if they are hard).
- Coconut oil 3 TBSP
Filling:
- Cashews 2 cups
- 1/4 cup maple syrup
- Coconut oil, 1/3 cup
- Juice of half a lemon
Blueberry Topping
- 4 cups fresh BC blueberries
- Take a pinch of salt
- 1/4 cup Coconut Sugar
- 1-2 TBSP of corn starch or arrowroot/tapioca
- Water – 1-2 TBSP
- 1 tsp of cinnamon
Directions:
- Bring water to the boil in a pot
- Cover 2 cups of cashews with hot water and let them soak for 10 to 15 minutes
- Place the almonds into a food processor, and blend them until they reach an almond meal consistency.
- Blend again, adding the pitted Medjool Dates
- The consistency should be sticky. Add 3 TBSP of coconut oil. Blend one final time.
- Place the cheesecake or tart pan in the freezer for the crust to set.
- Place the cashews in the food processor, along with the maple syrup, coconut oils, and lemon juice. Blend for about 1-2 minutes until the mixture is very creamy.
- Spread the topping on the crust, and then place it back in the fridge or freezer.
- Place the blueberries into a small pot and heat on low to medium. Stir until they begin to boil.
- Add the pinch of coconut sugar and salt to the mixture and stir again.
- Mix together 1 TBSP of cornstarch and 1-2 TBSP of water in a small bowl (so that it is already mixed) before adding to the boiling blueberries.
- Add a little cornstarch if necessary. The consistency should be thick and slow moving if the pan is tipped. It will thicken more after it has been removed from the heat.
- Add the cinnamon to the pan and turn off heat.
- Spread the mixture on top after it has cooled.
- For best results, place the cooled ice cream in the refrigerator for 2 to 4 hours before cutting.
