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Consider these as your next go-to dessert recipe: Raw & Wild Blueberry
Cheesecake Bites. These little cheesecakes are made by making the cheesecake
filling separately and then topping our Wild Blueberry Walnut crisps with a small
square. They truly are like little bite-sized treats! While they’re definitely a dessert,
the ingredients lean on the more wholesome side (which is part of the reason we
love them so much!) This recipe is dairy and gluten free, so if you’re looking for a
raw food dessert, give these a try! #glutenfree #nobake
For the filling:
1 1/2 cups raw cashews, soaked in hot water for at least 30 minutes
Juice of 1 large lemon
1/3 cup melted coconut oil
2/3 scant cup full-fat coconut milk (get all the good cream on top!)
1/2 cup maple syrup or honey
To assemble:
3/4 cup wild blueberries
zest of 1 lemon
maple syrup or honey for drizzling
~20 wild blueberry walnut crisps
in a food processor, combine all filling ingredients and blitz until silky smooth
line an 8x8 baking dish with plastic wrap or parchment paper and pour the mixture into the dish, spreading it to even thickness. place in the freezer for at least 30 minutes, or until firmly set.
when the filling is set, lay out 20 wild blueberry walnut maine crisps on a platter. turn out the filling onto a cutting board, remove the plastic or parchment, and slice the set filling into 20 even squares.
place a square on each crisp, top with lemon zest and a blueberry and drizzle with maple syrup or honey to serve.
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