I’m excited because not only am I going to be able to show you a beautiful desert, but I’m going to be able to point you to the complete recipe!
This is one of the first raw deserts I learned to make. It’s wonderfully simple and seems to deliver amazing results every time. I’ve served it at Thanksgiving and eaten it for lunch many a times! Yum.
So here it is – Blueberry Bliss!
Look at that! Right out of the spring-form!
If that’s too much, here’s a little serving.
It’s amazing how the close-up shows all the details. I worked for at least a minute jiggling and dropping this spring-form just after pouring the berry mixture in and I still didn’t get all the bubbles out.
When making this desert, the one thing that I’d recommend more than anything else is to make sure you use the best cashews that you can find. Don’t get anything that’s old. Get whole nuts (beans) as fresh as can be.
Also, I use frozen berries (See my Oh My God – Blueberry Sorbet for a picture of the brand). But, when you use frozen berries, they thaw down to at least ½ size. Thus, I pour 4 cups berries into a measuring cup and place them in the dehydrator until they’ve warmed up to 100 degrees. Thus, with the recipe, I’m using a few more berries then what Carmella uses.
Also note that I also place the cacao butter/coconut mixture in the dehydrator to melt along with the berries.
Without further ado, the best write-up is from the source. The Sunny Raw Kitchen’s Bliss-full Blueberry Cheesecake.
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Well, what did you think of her desert? The blueberries over the top just seem … a little over the top. Thus, you don’t see that in my picture.
I also changed the crust a little simplifying it.
What the heck, I’ve changed it quite a bit. I guess I should include my measurements for comparison.
Crust:
- ¾ cup soaked almonds
- ¼ cup coconut flakes
- 1 tablespoon cacao
- 1 teaspoon vanilla powder
- Pinch Celtic Sea Salt
- 2 Medjhool dates
- Little squeeze Raw Agave
I guess I don’t really like brazil nuts and I’ve found that I like the coconut flakes a little better than the powdered stuff. I put it all together like she does – using a food processor. With the almonds I soak them for maybe 6-8 hours and then let them dry. You want to work with dry nuts
Filling:
- 4 cups frozen blueberries
- 1 cup dry cashews – the best you can find
- 5 Tbsp melted coconut butter
- 2 Tbsp melted cacao butter
- ¼ cup honey
- 1 Tbsp lemon juice
- Big pinch of Celtic Sea Salt.
Now, the real trick is getting it creamy without overdoing it. So, I approach the process just a little different than she does. I place the nuts in the blender and give them a whirl. It only takes 20 seconds (or so) before the nuts stick together and let the blade run free. At this point, I add everything else. The juice from the melted blueberries soaks down into the nuts softening them a little while you’re piling everything else on top.
Then, when you actually blend this up, let it run a little longer than you would normally do for smoothies. Remember that you started with warm ingredients, but you don’t want to cook them. Thus, feel the side of the blender as it’s getting creamy and make sure it’s not too hot.
Before pouring it into the spring-form, taste it. You should find yourself licking your fingers!
After you’ve poured the berry mixture into the pan, tap the pan so as to encourage the air bubbles to come to the surface. This might take a little extra coxing, so don’t by distracted by that little bit of mixture that you want to keep tasting!
When it cools, the butter and nuts will set-up giving it that standard cheesecake feel. I normally let it sit overnight.
It’s absolutely a keeper recipe. I make it for lunches!
Enjoy.
