vegan. gluten-free. free of soy and dairy.
Blueberry season has arrived, and with it are the delight of many recipes.
I have been wanting to make this dessert for a year. Unfortunately, last blueberry season the weather was so chaotic the blueberries did not stand a chance. Thus, no blueberry picking. This year was different, and I successfully picked enough for snacking and making desserts.
If this looks familiar, a similar recipe was posted with strawberries. Go here if you prefer strawberries to blueberries. You could likely use any berry of choice. This recipe has slight variations compared to the other. Take your pick.
Blueberry Chocolate Dessert
Delicious gluten-free and vegan chocolate dessert with a decadent blueberry topping.
- ½ c. almonds.
- 3 medjool dates (pitted and soaked).
- 1 t. cacao powder.
- 2 T. (slightly heaping) coconut milk original (not lite) from can. I just scoop up two tablespoons of firm part only from the can of coconut milk. May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.
- 1.4 oz. chocolate — I use a bar with high cacao (or cocoa) content, at least 70%.
- 1/2 c. blueberries.
- 1.5 T. coconut milk from same can (firm portion only)
- 1 t. maple syrup.
- In a high speed blender, make almond flour by pulsating almonds on high. Add cacao powder and dates to almond flour. Blend until well combined. I usually blend on a low to medium speed, scraping sides when necessary.
- Form crust base in a parchment paper lined mini springform pan. I did not make sides to this crust.
- Put 2 T. coconut milk in sauce pan on stove eye. Put on low heat first to make the firm portion turn to liquid, then put on high heat. Take off eye as soon as bubbles sound/appear. Place chocolate squares in milk. Wait a minute for chocolate to melt and then stir well to combine. If chocolate is not melting, put on eye recently heated and stir well.
- Pour filling over crust base and place in refrigerator for thirty minutes to one hour for filling to set. May set sooner, check.
- Put blueberries in high speed blender and blend on lower speed. End once the blueberries have turned into smaller chunks, so do not over-blend.
- Add coconut milk and maple syrup to blueberry chunks in blender. Blend well.
- Put in refrigerator to congeal/thicken slightly (usually takes around — minutes).
- Cut chocolate dessert using sharper knife into four sections.
- Add blueberry topping once serving to top of pie.
Thank you for reading. Hope you enjoyed!