Martine Partridge is an eater of real, whole, nourishing food. She is also a combatter of Crohn’s Disease. When Martine isn’t ogling food photos or creating scrumptious paleo and AIP dishes to share with friends and family, she is practicing yoga, reading a novel, or hanging with her darling husband and sweet pup. She is forever grateful to her parents for their unconditional love and incredible support, especially through the darkest days of dealing with Crohn’s Disease. Martine also admires and applauds the strength and inspiration of her fellow AI warriors who refuse to let disease define them and who continue to fight against chronic illness. For more food and paleo/AIP-lifestyle ideas, follow Martine’s blog, The Paleo Partridge. Martine welcomes and looks forward to engaging with her readers on social media as well. Find her on Instagram, Twitter, Pinterest, and Facebook.
We’re heading into blueberry season! Aren’t you excited for a cornucopia of delicious, little purpley-blue bites?
Our beloved “bluebs” are so versatile, going well in salads, burgers, sauces, shakes, and, of course, treats of all kinds. Indeed, Mother Nature’s little flavour bombs pack a punch.
I had fun creating this recipe for Blueberry Cheesecake Bites, which is super simple (no-bake, in fact!) and has relatively few ingredients. A cup of the blueberries and a few dates are all that’s needed to make this treat sweet, and the coconut butter renders a creamy texture, not unlike cheesecake.
These Blueberry Cheesecake Bites are definitely palate pleasers. So capitalize upon that abundance of blue and whip up a batch of these AIP-friendly treats. I promise – much happy nomming will ensue!
- Prep Time: 30 Minutes (including chilling the mixture)
- Yields: 20 Bites
- 1 cup coconut butter (not coconut oil)
- 1 cup fresh blueberries
- 3 dates
- 1/4 tsp ground cinnamon
- 1/4 tsp ground dried ginger
- 1/8 tsp sea salt
- Zest of one lemon
- Line baking sheet with parchment paper and set aside.
- In a food processor, add all the ingredients. Puree until smooth. Transfer to a bowl and chill for about 20 minutes, or until the texture of the mixture resembles thick fudge.
- After the mixture has sufficiently chilled, remove from the fridge. Working quickly, use a tablespoon measure to scoop out equal amounts and roll into balls. Place these on the parchment-lined baking sheet. And then place them back in the fridge while you make the carob sauce.
- Combine all ingredients in a small bowl. Whisk until smooth.
- Remove the prepared Blueberry Cheesecake Bites from the fridge. You can either drizzle or dunk the bites in the carob sauce. Place back on the parchment-lined baking sheet and then put them in the fridge to chill.
This recipe makes about 20 Blueberry Cheesecake Bites, which are best served straight from the fridge. Enjoy!