Think you can’t enjoy dessert on paleo? This delectably healthy paleo (and vegan!) Wild Blueberry Cheesecake Smoothie Bowl will punch that nonsense in the face.
By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Happy Presidents’ Day, fit & focused friends! And happy belated Valentine’s Day! Two holidays in a row; look at us being all celebratory. Oh and hey, did you happen to catch the Fitbit Alta Giveaway? Go check that bad boy out!
Anywho… now that all the chocolate and red velvet recipes have been made and devoured, it’s time to get back to some other delectable flavors.
While I was doing my paleo experiment, I cut way back on my sugar intake. I knew my sweet tooth would be upset by this, so my creative foodie juices got to flowing. Fortunately, I was able to come up with a few sweet treats that would satisfy the paleo police, my favorite of which is this Wild Blueberry Cheesecake Smoothie Bowl!
What makes this smoothie bowl particularly awesome (besides that it’s both paleo and vegan) is that it’s made with scrumdiddlyumptious Wild Blueberries vs regular ‘ol blueberries.
What’s the difference, you ask?
Wild Blueberries have a more intense blueberry flavor than the Joe Shmo blueberries. They’re tart. They’re sweet. They’re evraythang! They also have twice the antioxidants and are frozen at harvest to lock in their nutrition and taste.
As for the second question I know you’re asking:
“But Nicole, cheesecake isn’t paleo OR vegan.”
Ah, young grasshopper, not if you make it my way!
All you have to do is wave your paleo-vegan wand and anything can be transformed. And by paleo-vegan want I mean use coconut cream and cashews in place of all the dairy in regular cheesecake. Bippity Boppidy Boo! Wild Blueberry Cheesecake Smoothie for you!
Top it off with some paleo whipped cream and a few crumbled walnuts and you’ll send those tastebuds straight to flavor heaven.
I don’t think you’re ready to put this in your belly. Cause this smoothie’s so blueberrylicious for ya babe (name that song!).
Ok, maybe you’re ready. In which case, here’s the recipe!
- 1 frozen banana, cut into chunks
- 1/2 cup frozen Wild Blueberries
- 1/2 raw cashews, soaked overnight
- 1/2 Tbsp fresh lemon juice
- 1 Tbsp coconut oil
- 1.5 Tbsp coconut cream
- 1/2 Tbsp pure maple syrup
- 2 Tbsp coconut cream
- 1/8 tsp gluten-free vanilla extract
- 1/2 tsp pure maple syrup
- Crumbled walnuts
- Defrosted Wild Blueberries
- Almond butter
- Other fresh berries
- Before making, chill the bowl you'll be using in the refrigerator for 10 minutes.
- Once chilled, add all of the ingredients to the bowl and whip using a stand or hand mixer until whipped and creamy. Store in the fridge while you make your smoothie.
- Combine all ingredients in a high-speed blender.
- Blend until smooth.
- Pour into a bowl and top with a dollop of whipped cream and any other toppings of choice.
Have you ever tried Wild Blueberries?
Cheesecake – yes or yes?
This post is linked up with Meatless Mondays.