Do you guys remember the book Blueberries for Sal? Well, two Fridays ago, something magical happened that brought the children’s classic rushing back!
Whole Foods had a 1-day sale on organic blueberries, for $1.99/PINT!!!
Even if you’re not an outrageous food nerd like me, I imagine you can appreciate how utterly fabulous of a sale this is.
Or maybe I define an entirely new class of food nerd. Cause you’d better believe I found myself at the Union Square Whole Foods at 9 a.m. on sale day, prepared to fight to the death! Or at least wait in line for a while.
In fact, there were maybe 10 other patrons in the store when I arrived, calmly perusing the bakery or poking at apples or whatever else people do to kill time at Whole Foods.
Whatever, more blueberries for me!!!
4 pints later (#restraint), I knew wanted to create a dessert with my blueberry bonanza, but like Sal, I couldn’t stop popping them in my mouth before they could make it into a recipe.
Good thing, unlike timeless little Sal, I done went and growed up!
Raw Blueberry Mini Cheesecakes
(Yield: Approximately 9 mini cheesecakes)
- 2/3 cup medjool dates, pitted and roughly chopped
- 2/3 cup raw walnuts, roughly chopped
- 2 tablespoons unsweetened coconut flakes
- 1/4 tsp salt
Line a 12-cup muffin tin with muffin liners of your choice.
In a food processor, combine all ingredients and pulse until sticky and cohesive—if you pinch a small amount of the mixture it stays together.
Scoop 1 tablespoon of crust into the bottom of each muffin liner and press with your fingers to distribute evenly. Set aside.
- 1 1/2 cup raw cashews, soaked for 4-8 hours in room temperature water
- 1 1/4 cup organic blueberries, rinsed.
- 1/4 cup coconut oil
- 1/4 cup liquid coconut sugar (honey, agave or maple syrup would work)
- 2-3 tablespoons lemon juice (to taste)
Make sure food processor is clean from crust.
Drain your soaking cashews. Add all ingredients and 1 cup of the blueberries to food processor and blend for 5-8 minutes or until you have reached a desired, creamy consistency. *For the first few minutes, it will look like your mixture is pureed but won’t get creamier. Give it time and eventually the granular quality will go away.
Use a 1/4 cup measure (or eyeball it) to scoop mixture into muffin liners on top of crust. Use a spatula to smooth out the top. Top each cheesecake with the remaining 1/4 cup blueberries.
Cover with saran and refrigerate at least 3 hours or overnight before enjoying.
Cool creamy little nuggets of blueberry perfection!
Raw desserts never cease to amaze me with their utter deliciousness. Plus, they won’t spike your blood sugar dramatically AND they offer vital nutrients and enzymes from their uncooked, whole-food ingredients!
That Sal was onto something.