Photo and recipe courtesy of the BC Blueberry Council.
Yields: 6 slices or 1 x 9” pie
INGREDIENTS:
CRUST
½ cup (80 g) Almonds, whole or sliced
1 cup (150 g) Dates, pitted and chopped
¾ cup (120 g) Unsweetened finely shredded coconut
3 tbsp (45 ml) Butter, melted
2 tbsp (30 ml) Maple syrup
1 tsp (15 ml) Cinnamon
1 tsp (15 ml) Orange zest, finely grated
1/8 tsp (pinch) Salt
FILLING
1.5 cups (225 g) B.C. Blueberries, fresh or frozen
1 cup (240 ml) Plain 11% Greek Yogurt
¼ cup (60 ml) Maple syrup
¼ cup (60 ml) Cream cheese, room temperature
3 tbsp (45 ml) Whipping cream
1 tbsp (15 ml) Orange zest, finely grated
1 tbsp (15 ml) Orange juice, fresh
INSTRUCTIONS
CRUST
- Line the bottom and sides of a 9” pie dish with a piece of parchment paper.
- In a food processor, pulse the almonds until finely ground, but not a paste.
- Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, pulse until finely ground.
- Press crust to the bottom and sides of the lined pie dish, and set aside at room temperature.
FILLING
- In a blender puree the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice until a smooth consistency.
- Pour filling into the pie dish and freeze, for about 2-3 hours.
- Once frozen, remove parchment paper to slice.
- Top with fresh blueberries and a drizzle of maple syrup.
- Best enjoyed within 3-8 hours.
