That's right! We've paired with Joolies Dates to bring you a delicious recipe. If you're looking for a healthier gluten free dessert option, this is for you. Flaky crust made with our most popular JEM Organics Cinnamon Maca Almond Butter, cream cheese filling and Joolies Dates blueberry topping. No baking required. You won't regret it!
Blueberry Yum Yum Recipe by Joolies Dates (@jooliesdates)
Ingredients
Crust
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1 cupJEM Cinnamon Maca Almond Butter
- 1 tbsp refined coconut oil, melted
Filling
- 1 package dream whip
- 1 - 8oz cream cheese, softened
- 3/4 cup coconut sugar
- 1/2 tsp vanilla extract
Blueberry Topping
- 2 cups blueberries
- 1/4 cup lemon juice
- 1/4 cupJoolies Blueberry Date Syrup
- 1 cup water
- 3 tbsp tapioca starch (flour)
Directions
- In a medium mixing bowl, mix together the almond flour, coconut sugar, and almond butter. Then mix in the melted coconut oil.
- Evenly press the crust mixture into an 8 in. square baking dish. Set aside.
- In a small saucepan, heat the fresh blueberries, lemon juice, blueberry date syrup, and water over high heat until boiling. Reduce heat to low, periodically adding in the tapioca starch and simmer for 45 minutes. Once the blueberry topping has thickened, remove from heat to cool.
- With a hand mixer, mix the cream cheese, coconut sugar and vanilla until evenly combined.
- In a separate bowl, prepare the dream whip according to package. Then fold the cream cheese mixture into the dream whip. Evenly spread the filling on top of the crust and place in fridge.
- Once the blueberry topping has cooled to room temperature, evenly spread over the top of the filling. Place back into fridge until ready to serve.
