Triple Blueberry Dessert

August 31, 2013 By sweet_raw In cake, Uncategorized 0 Comments

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

Crust

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

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.

Filling

4 1/2 cups berries*

3 cups cashews

1/2 cup lemon juice

1/2 cup agave or coconut nectar

1 teaspoon pure vanilla

5-6 drops stevia

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.

Blueberry Jelly Topping

1 1/2 - 2 cups berries

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.

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