We all know it’s about balance and moderation, right? Well here’s a healthy treat you can feel good about when you do decide to indulge yourself a little bit. Dairy free and gluten free also makes it a crowd pleaser for a holiday (Easter is coming up quick!) or to take to a party. Creamy and sweet, this light dessert won’t leave you feeling too full or on a sugar rush. Full of healthy, really foods, this beautiful dessert is just the right treat to dig into on a hot spring day!
INGREDIENTS
- 1 cup raw pecans
- ½ cup blanched almond flour
- 3 tablespoons agave nectar
- 1 cup raw cashews, soaked overnight (drained and rinsed)
- 2 cups frozen blueberries
- ½ cup unsweetened vanilla almond milk
- ¼ teaspoon vanilla extract
- 3 tablespoons agave nectar
- 1 lime, juiced
INSTRUCTIONS
- In your food processor combine the pecans and almond flour.
- Process until all chopped up and mealy.
- Add the agave nectar and process again until it sticks together when you press it with your fingers.
- Line a bread pan with a strip of parchment paper.
- Press the nut crust into the bottom of your pan.
- In the same food processor, add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice.
- Process until creamy and combined and beautiful.
- Pour the purpley-blue goodness into your pan on top of the nutty crust.
- Top with additional berries and place in the freezer on a flat surface.
- Freeze for 3+ hours.
- Remove from the freezer and pull the parchment paper to help remove it from the pan.
- Place on a cutting board and cut into bars!
- Store in the fridge.
Thanks to The Toasted Pine Nut for another good recipe!
