These are the perfect mix of fresh, zingy and naturally sweet. One of my favourite recipes so far and sure to be on my table after dinner when I’m entertaining this summer. If you’ve never actually made one of my recipes now is the time!
You could call them raw cheesecakes if you like, but then you’d expect them to taste like cheesecake. Which they don’t. These are even better than cheesecake! They are crunchy on the bottom and, when left out for just a minute, perfectly soft and icy in the centre. Hence I am self-proclaiming them to be a parfait.
Blueberries and lime are a perfect match for summer. The sweetness of the berries and tartness of fresh lime pair beautifully. No sugar needed! I’ve used buckwheat for the base to add extra crunch. This is a great tip for anyone wanting to experiment with raw desserts who wants to get more bang for their buck. It works out way cheaper than nuts for a crunchy biscuity base.
- 1/2 cup buckwheat.
- 1/2 tsp salt.
- 100g pitted dates (about 2.5 dates).
- 2 heaped tbs coconut oil.
200g cashew nut butter (macadamia would work too). You can make your own using raw cashews or macadamias.
2 cups of frozen blueberries.
3 tbs lime juice (from fresh limes - make sure they’re bright green and not starting to turn brown).
160ml coconut cream (not milk)! Pick a good quality one. I used Nakula but Banaban is good too.
- Brush the inside of a 6 pan muffin tin with coconut oil and line with baking paper. This will make them easier to get out. If you have a silicone muffin tin then use that and ignore this step.
- Place the buckwheat and salt in a food processor and mill until it becomes fine (like almond meal).
- Add the dates and coconut oil and continue processing until well combined and sticky.
- Divide it into 6 even portions and roll into balls.
- Press each ball firmly into the bottom of a 6 pan muffin tin, covering the bottom evenly.
- Place in the freezer to set while you prepare the filling.
- If you need to make nut butter, do that first. Depending on your food processor you’ll need to grind your nuts until they’re all stuck to the side of the food processor. Stop and scrape down the sides then repeat. Do this until a smooth nut butter forms. Anywhere from 3-10 times, depending on your food processor.
- Place nut butter and berries in your food processor and grind on a low speed, gradually increasing to high, until a smooth creamy texture forms. You’ll need to stop a few times, scrape down the sides and repeat.
- Add lime and coconut cream and blend until well combined.
- Taste and add up to another 1 tbs of lime juice (I always add extra but it depends on your taste).
- Pour mixture into muffin pans (on top of your prepared biscuit base).
- Top with blueberries and place in the freezer until solid. A good few hours should do it.
- To serve, remove from freezer 15 minutes prior to eating.
- Carefully run a small knife / mini spatular around the edge and lift them out (if using metal). If you’re using silicone then pop them out by pushing your fingers underneath.
- Serve on its own, or with fresh berries and lime to garnish.
By Simone Harding – visit her food blog to find more delicious and healthy recipes like this: thelittlenourishingkitchen.com