Nature is amazing once you "see" the interconnections between man, plants and food. I love these certain type of purple-flower bushes that blossom with what looks like blackberries.
The bees love these bushes and feed off of them during the spring and summer months. Whenever I look at these bushes, I think of blackberries.
And if you live in Seattle, you know there is no shortage of blackberry and raspberry bushes in the city. Inspired by the fruits and flowers of nature, I decided to combine the natural sweet and tart flavors in a refined sugar-free filling.
I always make desserts healthier, so if you want the filling to be sweeter, add more agave nectar. However, too much sweetener overrides the natural flavor of the berries. Enjoy!
Dairy-Free Blueberry Blackberry Lemon "Cheesecake"
Prep Time: 10-15 minutes
Waiting Time: Several Hours
1 premade graham cracker crust (or your favorite homemade recipe)
1 8-ounce container of vegan cream cheese
1/2 cup fresh blackberries
3/4 cup frozen wild blueberries (or regular)
1 cup cashews, soaked for at least 2 hours
1/2 tsp vanilla
2 tbsp. lemon juice
2 tbsp agave nectar
1/4 tsp lemon zest
pinch of salt
Place all of the filling ingredients into a food processor and blend until smooth. Adjust any flavors as necessary. Add more blueberries, lemon zest or sweetener for a stronger or sweeter flavor.
Pour the filling into the crust and smooth out the filling with a spatula. Cover the cheesecake and cool in the refrigerator for several hours to overnight to thicken OR place in the freezer (about 1-2 hours) to solidify. Thaw in the refrigerator and serve chilled.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com