As I mentioned in a previous post, most of us in our family love blueberries and anything with blueberries in it. We were disappointed that our favorite place to pick closed on July 4th so we will have to wait until next year for our freshly picked berries. (Sigh!) But you can use frozen blueberries for this dish – it’s a delicious dessert. Plus, it’s dairy-free! But even if you’re not eating dairy-free, you will love it!
Crust:
2 tablespoons coconut flour
2 cups almond flour
1/3 cup coconut sugar or honey (or 1 squirt liquid stevia)
½ teaspoon unflavored gelatin (I use Great Lakes brand)
½ teaspoon salt
½ teaspoon vanilla
7 tablespoons coconut oil (or ghee), melted
Put all dry ingredients into a food processor and process for 1 minute. (If you don’t have a food processor, you can use a mixer.) Add remaining ingredients and mix well. Put into small bowl and refrigerate for 30 minutes. Fill mini muffin pan with parchment liners or paper liners. Make a small ball of dough and pat down into each one. Bake at 350 degrees for about 7 – 8 minutes until lightly browned. Remove from oven and let cool. (Keep them in the muffin pan.) Begin the filling.
Filling:
1 ½ cups raw cashews (soaked, see note below *)
¼ cup lemon juice, fresh
1/3 cup coconut oil (melted)
2/3 cup full-fat coconut milk (put can in frig overnight and use the top, thick portion. I use organic Native Forest Brand. But you can use whatever you want.)
½ cup honey (or 1 – 2 squirts of liquid stevia)
1 – 2 teaspoons lemon zest (optional)
½ cup blueberries (fresh or frozen)
*Pour cashews into small bowl and cover with water. Soak for 4 hours or overnight in refrigerator; just helps filling become creamier!
Put drained cashews into high speed blender. Add lemon juice, coconut oil, coconut milk, honey, and lemon zest. Blend well. Pour over mini crusts. Top each one with 3 or more blueberries. Freeze for 2 – 3 hours. Thaw about 15-30 minutes before eating. Store in freezer. Serves 24+.
