I quote again from my Instagram: clearly I was too excited to let the stuff sit properly in the fridge, hence the less-than-ideal consistency. But this yields a wonderful firm, mousse-like texture after 4 hours in the icebox! ‘Wow Alex. There’s no cheese in here but it tastes like cheese? It’s GOOD.’-Dad With a magnificent almond-date crust. Am I out of my mind? Not quite. I think you’ll be as pleased with how easy and bloody delicious this is as I. The raw phenomenon has taken the world by storm, and although I initially wished to be left out of the craze, inspiration and my own health inclinations have gotten the better of this selfish shunning. Dearest Emily is a huge raw fan, and her sweet vegan recipes always look too inviting. How could I not give something a go. What better way to get into the raw groove than by experimenting with my own stock of nourishing ingredients? It’s funny, these phenomenons, these supposed fads. You think it all insubstantial, lets-be-pseudo-health-nuts. No. I’m not saying I’m the healthiest eater out there, but I make it a point to treat my body well most of the time. I’m as partial to oatmeal, fruit and vegetables as I am to brioche and mounds of butter and jam. Eating well has become part of me; whipping up something nourishing and delicious is never, ever a chore. Simply second nature. You take a bunch of fresh, nourishing ingredients, throw it together in a blender, and 5 minutes later (or less, actually) you’ve got a Mini Jubilee Jar. All for yourself. Share if you have to, share the joy. The lemon in this recipe works splendidly against the sweet, dense almond-date crust, which is really just a bit of almond butter and one date blended together. The good thing about this recipe is that I found it a pleasure to eat even with little bits of blueberry or almonds in the mousse, not seamlessly blended together, and streaks of date at the bottom. Perfection within imperfection.
Blueberry Almond Cheesecake Mousse for One (fits in one mini 4-inch wide mason jar) For the cheesecake mousse:
25g fresh or frozen blueberries
10g raw almonds (optional, for crunch)
juice and zest of half a lemon
1 heaping tablespoon of almond butter
1tsp milk of choice (I used coconut)
For the crust:
one teaspoon almond butter
In a blender or food processer, blend together the crust ingredients (date and almond butter) until everything is well blended (or not, it’s up to you and the world is your oyster). Scrape the contents of the blender into your mini jar and press down into an even layer. Pop the jar in the fridge to set whilst you put together the cheesecake mousse. Don’t wash the blender! There’s no need.
Throw in the ingredients for the cheesecake mousse and blend everything together well. I liked the addition of raw almonds for a bit of crunch, but you can leave those guys out. Once everything is well blended, pour the mix, which should be thick but slightly wet, into the mini jar. Let this set in the fridge for at least a couple of hours. This actually makes a rather good breakfast treat so make this the night before, and the rest is blissful history! Before eating, top with fresh blueberries and more lemon zest. I imagine some yoghurt and a bit of honey would be lovely too.