4 Jul 2016


Yessss queens. In July and August blueberry season is UPON US here in BC, Canada and I could not be more grateful. FYI: British Columbia is actually the biggest region in the world that grows highbush blueberries (they're the plumper, bigger ones). I love summer mainly because blueberries are in season here, but that doesn't stop me from eating them all year long. I just buy frozen bloobs and add them to smoothies, nice cream, oats and... well... everything I eat basically. If you're in BC I'd suggest supporting local farmers and buying BC-grown blueberries, or if you're not in my province, look for labels that say "Canadian", because we have the best blueberries on the globe here: you want them.

Blueberries are A) gorgeous, B) delicious, and C) super good for you. EAT THEM ALL DAY EVERYDAY. (Not that I wanna tell you how to live your life or anything.) Get ready for a parade of blueberry-tastic recipes to come at you, because I have a plethora of cartons and bags of them in my fridge and freezer right now.

Let's get to this recipe: it's creamy, sweet, fruity, nutty and - as usual - perfect for anytime. We've got a light coconut flour crust topped with thick blueberry pecan cheesecake batter, all drizzled in the quickest caramel you'll ever whip up (it's just almond butter and maple syrup). You can make this recipe into a normal-size cheesecake, but for convenience (read: laziness) I prefer to make mini single-ish serving cheesecakes. Honestly eat 'em as a meal, I don't care. Life is for LIVING. Personally I like having half of one for dessert after my regular massive dinner bowl of rice, sweet potatoes and tofu. I keep them in the freezer and when I get that sweet blueberry craving, I cut one in half and let it sit for 15 minutes, then dive in with fork and fiery passion.

{ This post is sponsored by the BC Blueberry Council and I ain't afraid to hide it. Collaborating with local farmers is MY FAVE way to promote "products" because not only I am just giving shout outs to gorgeous whole foods, I'm also supporting growers that live in my community. Imagine a world where all the ads we see are from local farmers saying: "Hey, I grew these fruits and veggies - please eat them!?" *Dreamy sigh*. You can find more info about the Blueberry Council on their website, plus over 100 recipes that use bloobs as the star ingredient. }

[ Makes six mini cheesecakes; probably twelve servings. ]

1/2 cup coconut flour
1/2 cup almond flour
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1 tablespoon water

1 cup pecans
1/2 cup dates
3 tablespoons melted coconut oil
2 tablespoons maple syrup
3 tablespoons lemon juice or water
1/8 teaspoon ginger powder
1/8 teaspoon vanilla powder
1/8 teaspoon cinnamon powder
1 cup blueberries, more or less as desired

2 tablespoons almond butter
2 tablespoons maple syrup

To make the crust: stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it's still too crumbly, add some more water. Press the crust into lined cupcake molds and put in the freezer.

To make the cheesecake: blend all ingredients together until smooth, thick, purple and delicious. Scoop the cheesecake mixture into the cupcake molds and leave in the freezer or fridge overnight. Gently remove the cheesecakes from the molds once they're firm.

To make the drizzle: stir together the almond butter and maple syrup until smooth. Add more maple syrup or some water if it's too thick. Drizzle over the mini cheesecakes and enjoy!

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