Wild Blueberry Mousse Cake

The end of July and all of August means blueberry season around here. One of my favourite times a year. We can't grow a ton of things in the north but berries we can! And better yet, they are wild. As we know, wild food is some of the most nutritious food on the planet. The high levels of antioxidants and vitamins in blueberries make them some potent and delicious medicine. So eat up!

If you've ever tried a wild blueberry, you will know there is a huge flavour difference between them and conventionally grown ones. Organic blueberries don't compare either, unfortunately. I find both to be completely bland. **Wild blueberries, on the other hand, are super flavourful and sweet! I hope you can get your hands on some. If not, then venture up to the north and I'll show you where all the good berry patches are - literally in the forest in the middle of nowhere 😉

Last week J and I traveled back to my hometown for a visit. The girls and I took a little trek into the bush for some blueberry picking and came out with a nice pail. Since I live in the city now and away from the berries, I buy large pails of them from someone I know who picks and sells them for a good price. It's a good deal if you don't have hours and hours to pick them.

Wild Blueberry Mousse Cake


1 1/2 cups walnuts*

2/3 cup pitted packed dates, chopped
1/3 cup shredded coconut
1-2 teaspoons pure vanilla or water 
Grind all ingredients together in a food processor except the vanilla. 
Add vanilla or water starting with 1 teaspoon. Pulse briefly. Add just enough that the mixture holds together when pressed in your hand. Do not overprocess of the oil will come out of the walnuts.
Press evenly into the bottoms of 7 - 10 mini mason jars or other containers (depending on how much crust you want in each).
*Soaked and dehydrated ideally. 

Blueberry Filling

2 cups wild blueberries**
1 1/3 cup cashews
2/3 cup irish moss gel 
6 tablespoons coconut nectar
2 tablespoons + 2 teaspoons lemon juice
1/2 cup melted coconut oil
2-4 drops stevia, if needed
1/4 cup blueberries

Combine the blueberries, cashews, moss gel, nectar and lemon juice in a high speed blender until completely smooth.
Add the coconut oil and blend briefly to incorporate. Taste and add a few drops stevia if it needs more sweetness.
Briefly blend in the 1/4 cup blueberries on a very low speed, keeping some texture.
Pour the filling over the crusts in the jars. Chill in the fridge for at least 8 hours.


3 cups wild blueberries
1/2 - 2/3 cup blueberries or other berry
Splash of fresh lemon juice

Mash the 1/2 cup berries with a fork. Fold together with the blueberries and add the lemon juice.
You want just enough mashed berries to add a bit of liquid to the blueberries.
Spoon over the chilled mousse cakes.

Here are some other raw blueberry desserts I've made...

Berries N Cream Pie

Blueberry Cardamom Ice Cream

Blueberry Mango Crumble

Blueberry Bliss Cheesecake

Blueberry Almond Crunch Ice Cream

Blueberry Coconut Cupcakes

Blueberry Crumble

Red White and Blue Parfaits

Shared at Slightly Indulgent Tuesday, Allergy Free Wednesdays

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