Who can resist an amazing raw cheesecake? Who can resist a silky, sweet, and flavorful raw ice cream? Combine the two, top it with a sauce and there you have it - heaven on a plate 🙂 You know I've been on a blueberry kick since picking wild berries at home recently this month. There's nothing quite like them.
Here's what we
devoured savoured earlier this week. It's really just the blueberry cheesecake I've posted before. But I've taken it to a new level with the ice cream on top that slowly melted over the cake creating a creamy sauce along with a smashed berry sauce giving added texture and even more blueberry flavor. Coconut flakes topped it all off.
I made the Blueberry Almond Coconut Crunch Ice Cream from Ice Cream in the Raw, without the crunch, and swirled in some fresh blueberry sauce. Just a blend of blueberries with dates and lemon juice.
You can try my original topping which I've posted below, or try what I did this time which was very simply mashed blueberries with a squirt of fresh lemon juice. I wanted to keep texture and didn't need any added sweetness since the cake and ice cream is already sweet.
Wild Blueberry Cheesecake
1 1/2 cups almonds
2/3 cup raisins
1-2 teaspoons pure vanilla or water (I often need 2).
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
1/2 cup agave or coconut nectar
1 cup melted coconut oil
Lemon zest, optional
Blend all but the coconut oil, until smooth in a high speed blender.
Add the oil (and zest if using) and blend again to incorporate. You will need the tamper because the blender will be very full/heavy. Sometimes I stop the blender and whisk in the oil a bit, then blend once more.
Pour over the crust. Chill in the fridge for 8-12 hours (or freezer for part of that time).
*If using frozen berries, measure them while frozen and thaw completely before blending into the recipe.
2- 3 medjool dates, chopped
Lemon juice, to taste
1 1/2 teaspoons chia seed
Blend all ingredients until smooth in a blender. Add a few drops of stevia if needed.
The mixture will thicken as it sits. Chill in the fridge for a few hours.
Spread on the cheesecake after removing it from the pan.
A few other recent food pics... you'll find many more photos on my instagram.
Fresh basil parsley pesto
Mint Chip Cheesecake - nut free!
Blueberry jammy ice cream
I guess this is picture day on the bloggie! hehe. Here's a few shots of my and my girl friends when we had a recent runion in my hometown.
It wouldnt be a get together with the girls without a few silly pics 😉
Good times. I miss my lake.