Wild blueberries kind of grew on me since I harvested them in the glades of the Beskid Islands mountain range in Poland where they grow in vast amounts.
Although there are collecting apparatus with special combs, in Poland they are prohibited in public places with the claim of damaging the bushes.
After hours of handpicking without overexploiting nature, finally my first jar.
So naturally I had to take a rest in the blueberry bushes afterwards.
As with most ingredients, the smaller wild blueberries are more aromatic than their larger American counterparts available commercially.
So let’s process this cute little memory boosters which are rich in anthocyanins into a delicious and delightful dessert.
Serves 16
⏱ 40 minutes, 2 hours for chilling
Dough
- 240 g pecan nuts
- 35 g raisins
- ⅛ t sea salt
Mix all the ingredients in the food processor for about 30 second, just enough to bind but short enough so that the nut oil does not separate.
Put the dough in a form which you have outlaid with a backing paper before.
Topping
- 120 g pecan nuts
- 50 g raisins
- 60 g dates
- ⅛ t sea salt
- 40 g spelt flakes
Put nuts, raisins, dates, salt, and flakes into the food processor and process into a coarse and slightly sticky mixture, about as long as the dough.
Cheesemixture
- 240 ml cold pressed coconut oil
- 75 g cashews
- 80 ml lemon juice
- 120 ml agave syrup
- 60 ml filtered water
- 2 T lecithin powder
- 310 g wild blue berries
- Zest from one organic lemon
Soak the cashews for 2 hours.
Put all ingredients except blueberries and lecithin in a blender and mix creamy.
Add the lecithin powder and mix again.
Pour the mixture evenly over the dough.
Put the blueberries evenly on the cheese mixture and press them in slightly.
Finally cover the cake with the topping.
Now chill the cake for two hours in the fridge.
Then carefully lift the cake out of the pan.
Cut in pieces and serve this crunchy, sour, sweet treat. But don’t forget, it’s even healthier when you worked out before😅
Bon RAWppétit,
Miron
Thank you 
