This recipe is from The Golden Door Spa. I had to get the recipe because it is the perfect summer no-bake dessert. I will admit I have been feeling pretty lazy with all the hot days, but not lazy enough to make dessert! First of all it is delicious, second I didn’t even turn on my oven. Raw dessert may be your new thing after you try this refreshingly light dessert. With blueberries at their peak of the season I thought I must try this recipe NOW. A treat you can get the kids to help out with (always good to have some help, right??). The citrus soaked blueberries perfectly balance the sweet almond-date shell. This is definitely a dessert that does not weigh you down. Great dose of antioxidants and fiber from those yummy blueberries. Also protein, and healthy fats, thanks to the almonds. Low calorie (under 250!) and so easy. We need desserts like these on hot summer days…enjoy!
Serves: 4
Ingredients:
2 cups fresh blueberries
4 teaspoons brown sugar or coconut sugar
2 teaspoons fresh orange juice
1 teaspoon grated orange zest
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
2/3 cup raw almonds
1/2 cup packed pitted dates
1 teaspoon sunflower oil, or canola oil
Preparation:
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with sunflower oil.
Pulse almonds in a food processor until they resemble breadcrumbs. Empty into a medium bowl. Pulse dates with 1 teaspoon water in food processor until finely pureed (they will be a little clumpy). Using a rubber spatula or wooden spoon, add to the almonds to form a paste. Divide mixture evenly into 4 golf ball-sized rounds.
Place each ball between wax paper and press to form a 4 inch crust. Turn up edges with a small baking measuring cup. Refrigerate for 2 hours. Use a spatula to move crusts to serving plates. Fill each one with 1/2 cup blueberries and drizzle each with some leftover juices from the bowl. Serve chilled or room temperature.
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