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I n d e p e n d e n c e R e s p l e n d e n c e :
a F e s t i v e s u m m e r y t r e a t t h a t W i l l
h a v e y o u c o m i n G B a c k F o r m o r e !
Portion out in 4 oz mason jars, it's perfect for serving to friends and family
(or saving for later for you). This recipe is vegan, gluten free, and not
overly sweet. Could be enjoyed for a mid-day snack without the guilt. This
no-bake recipe makes 6 portions. (You could always make it in a casserole dish
or 8" x 8" pan should work too, if you don't have ramekins or the mason jars).
Crust:
• 1/2 cup pistachios (or substitute other raw nuts)
• 1/2 cup dates
Pulse in high spend blender or @vitamix until dough forms - scrape as needed
and press into bottom of containers as the base
Middle layer:
• 1 cup raw cashews
• 1 Tbsp coconut cream
• 1 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1 Tbsp maple syrup
Add to high speed blender and pulse/scrape as needed until creamy and
smooth. Spread over crust as the middle layer.
Berry Topping:
• 2 cups mixed berries (fresh or frozen, your choice of berries)
• 1 Tbsp lemon juice
• 1-2 Tbsp maple syrup (to taste)
• 1/2 tsp cinnamon
• 1/2 tsp agar or 2 tsp corn starch (optional to thicken)
Add ingredients to saucepan and heat until simmering, add thickening agent,
if used to some of the berry liquid before adding to the pot to simmer for about
4 minutes. Portion out berry compote in top. Place in the fridge and garnish
with fresh blueberries and enjoy your red, white, blue dessert! This
recipe was created by Nourish to Heal, a sister brand to The Clean Plate
Kitchen. Owner and dietitian, Nicole Piazza, MS, RD, has more recipes and
wellness advice available on social media @nourishtoheal and available
to taste at The Clean Plate Kitchen.
