B is for badass blueberry! Whether fresh, dried or in powdered form, this little fruit is so nutrient-dense and is known as one of the highest antioxidant foods in the world. It’s no wonder that we love them mixed in our morning yogurt, granola, pancakes, and muffins.
I had a nice tub of freeze-dried blueberry powder from Super Sprouts and wanted to get creative and go beyond adding it to my smoothie. So… dessert it was… and in the form of a cheesecake!
But if you’re like me and are cutting back on milk products (or you’re lactose intolerant), but absolutely love the richness of a no-bake cheesecake, then I’ve got you covered with this pretty little dish.
This dairy-free blueberry “cheesecake” is creamy, dreamy, tangy, and full of flavor. It’s made of blending soaked cashews, coconut milk, lemon juice, pure maple syrup or honey, vanilla, and blueberry powder to get this deliciously thick, velvety lilac-hued cream. Topped with even more love with a blueberry-chia jam, fresh blueberries, edible flowers, and toasted coconut chips.
It’s just enough to satisfy your sweet tooth cravings. Happy indulgence! xoxo
Inspired and adapted from:
Linda @ callmecupcake.com