“These bites have been my latest favorite summer dessert. They are so easy to make and they will last in the freezer for ages so they are the perfect pick me up to have when you are craving something sweet.
Although might sound a bit unusual I love the flavor combination of blueberries and chocolate. I love the contrast of the richness of the cacao with the fresh note of the berries, definitely a winner in my books!
To the “cheesecake” layer I have added Your Superfoods Energy Bomb blend which is a mix of Acai, Guarana, Maca, and Lucuma. Apart from being a perfect flavor match for this recipe it also adds tons of antioxidants and the natural caffeine in the Guarana promote focus and alertness which makes it perfect for that 4 pm energy slump!”
For the base:
- 1 cup of desiccated coconut
- 1 cup of almonds
- 1 cup pitted medjool dates ( about 10-12 dates)
- 1 tablespoon of melted coconut oil
- ½ cup of raw cacao powder
- 1 tablespoon of cacao nibs (optional but adds a nice crunch)
For the blueberry layer:
- 2 tablespoons of Your Superfoods Energy Bomb
- 1 cup coconut cream
- 1 cup cashews soaked in water for at least 8 hours or overnight
- 2 tablespoons of melted coconut oil
- 1/2 cup of frozen blueberries
- 3 tablespoons of date nectar or maple syrup
- About 40-50 gr of melted chocolate to drizzle on top
- Fresh blueberries to decorate
Start by making the base: place the almonds and coconut in a food processor and blitz until you have a coarse flour. Add the pitted dates, raw cacao powder, coconut oil and cacao nibs (if using). Blitz again for a minute or so until you have a sticky mixture when pressed between your fingers.
Transfer the base mixture to a brownies tin covered with baking paper. Spread the mixture across the tin and with your hands press it down until it’s evenly distributed. Place the tin in the freezer to set while you are making the blueberry layer.
Drain and rinse the soaked cashews and place them into a blender. Add all the other ingredients and blend for 2-3 minutes until everything is completely smooth and creamy. If your blender is struggling, add a splash of almond milk or coconut milk. I wouldn’t recommend using a watery non-dairy milk (like rice or oat) as it will result in a less creamy consistency in the cheesecake.
Pour the blueberry cream on top of the base and spread evenly with the back of a spoon or spatula. Place the tin back in the freezer to set for at least 2 hours.Remove the tin from the freezer 10 minutes before serving. Cut the cheesecake into squares.
Drizzle with the melted dark chocolate and decorate with some fresh blueberries. Eat straight away and enjoy!
Store any leftover slices in an airtight container in the freezer for few weeks.