My family LOVES dessert. Being the health conscious mom that I am, I usually serve dark chocolate or one of my homemade frozen banana ice creams, but today I decided to go for something a little different. This dessert is a recipe I adapted from Vegan Family Recipes. I didn’t have all the ingredients called for, so I substituted with a little of this and a little of that. If you have a variety of healthy fats and natural, low glycemic sweeteners on hand, it’s very easy to make healthier, or just slightly different, versions of various desserts. It’s fun to experiment, even when it doesn’t come out that great!
The first change I made to this recipe was to use a muffin tin and paper baking cups, since I didn’t have a spring form pan. Neither did I have the nuts listed. No problem! For the crust I used 2/3 cups of almond meal, a tablespoon of sunflower seed butter, 2 dried apricots, and maybe a teaspoon of maple syrup. It was a little bit too sticky after I blended it, so I stirred in some shredded coconut to help me pat down the crust. I’d say I used about a tablespoon.
Next came the filling. The only substitution I made here was to use about 2 teaspoons of sunflower seed butter in place of the cashews. And I added an extra tablespoon of lime juice just because.
Finally, the blueberry topping. I didn’t have fresh blueberries since I live in the currently Arctic Northeast, so I thawed some frozen organic ones. Didn’t have dates either, but again, no biggie. I used some raw, unfiltered wildflower honey… maybe a tablespoon? For extra protein and omega 3, I sprinkled some raw hemp seed hearts on top. The result was absolutely delish!