July 15th is British Columbia's official BC Blueberry Day and we are celebrating by sharing this delicious recipe created by the super talented Tess Eden.
Oaty Blueberry Cheesecakes
Base: 1 cup oats 1 cup soaked dates 1/2 tsp cinnamon pinch of salt Cheesecake filling: 1 cup cashews (soaked overnight) 1 cup coconut milk 1/4 cup maple syrup 1 tsp vanilla Swirl 1 cup frozen blueberries 1 tbsp maple syrup Method: 1. Blend the base ingredients in a blender before pressing into your muffin tin and popping in the freezer. 2. Next, blend the filling ingredients and layer on top. Place in the freezer while you prepare the swirl. 3. In a saucepan, add frozen blueberries and maple syrup and cook on a low heat. Mash together into a drizzle before scooping on top of the cheesecakes, and swirling in with a fork. 4. Leave to freeze or 30 minutes and enjoy!
About BC Blueberries
British Columbia’s pure waters, clean air, rich soils, and moderate climate create perfect growing conditions for blueberries, making BC one of the largest highbush blueberry growing regions in the world, and Canada’s number one small fruit export.
Producing an average of 160 million pounds annually, British Columbia’s highbush blueberry industry ranks among the top five world producers.
The BC Blueberry Council represents more than 600 highbush blueberry growers in British Columbia. The Council’s vision is a sustainable blueberry industry that consistently delivers delicious, top quality blueberries to the world. This is achieved through promotions, research, and providing grower support.
BC Blueberries are versatile and fresh, harvested from July through September, and available frozen for berry lovers by Sujon year-round. Every berry grown and harvested in BC brings natural energy and superfood health to recipes, tables, kitchens, and berry snackers. Learn more at www.bcblueberry.com.
This recipe is kindly supported by the BC Blueberries.
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