I will never forget the first time I bit down into a raw dessert, the cool, creamy texture is one that is unforgettable. The fact that these types of desserts are also free of refined sugar, gluten, dairy, soy, and anything process is also unforgettable. I decided to focus on the sativa-dominant strain 'Blue Dream' to induce a happy, relaxed, and uplifting effect that aligns with biting down into these raw 'white chocolate' bars.
The blue color comes from E3 Live, a blue-green algae that is known to be one of nature's beneficial superfoods. This type of algae provides over 65 vitamins, minerals, amino acids and promotes energy, mood balance, healthy digestion and fast workout recovery. These bars are also spiked with my favorite adaptogen at the moment, reishi mushroom powder. Together these two superfoods are great for brain health, reducing inflammation and help fight off depression and anxiety.
Blueberry Dream Bars [Makes 8 bars]
Ingredients for the base: 1/2 cup pecans 1/2 cup almonds 12 large pitted Medjool dates (soaked overnight) 1 cup coconut flakes 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp cardamom 1/2 tsp salt
Ingredients for the filling: 2 cups raw cashews (soaked overnight) 1 cup coconut cream 1/2 cup water 1/2 cup maple syrup 2 tsp vanilla bean powder 1/3 cup *melted cocoa butter 1/2 cup *melted canna-infused coconut oil 1 cup blueberries or berry of choice
Directions: 1. Soak cashews in room-temperature water overnight in a bowl. Make sure water covers cashews with 2 extra inches of water. In seperate bowl soak dates overnight in water. 2. To make the base; drain water from dates and add to blender. Pulse with pecans, almonds, coconut flakes, cinnamon, nutmeg, cardamom and salt until dough forms. 3. Press base into a lined loaf tin and place in freezer. 3. Drain cashews and place in blender with water, coconut cream, maple syrup and vanilla until smooth. Slowly add melted cacao butter and infused coconut oil. 4. Remove from blender and fold in blueberries. 5. Take base layer out of freezer and pour the filling on top until smooth. 6. Freeze the bars overnight or until fully frozen. 7. To serve: remove from freezer and let defrost for 20 minutes. Use a warm knife to cut into individual slices. 8. Return to freezer to keep the dessert from melting. Enjoy.
*melt in small pan, making sure to stir constantly so oils don't burn.