This refreshing dessert is not only mouth watering, it is loaded with antioxidants that support healthy immune function.

Makes 1- 9″ springform pan, or 3 mini springform 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. arrowroot, mixed in 1 tsp. warm water, see cooks note

1 tsp. lemon zest

1/4 tsp. salt

Crust

Mix all ingredients in the 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 the food processor and mix well.

Assembly

Line the bottom of the springform 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 the pan, or pans of choice. Cover well and place into the freezer overnight. Release the spring pan and place on a 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 of frozen berries, just add another tsp. of arrowroot.

Buon Appetito

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