kiwi lime blueberry raw cheesecakelets

I told myself I wouldn’t give you another blueberry recipe so soon. But I am on a ball. I am on a roll. And what do you do with a ball that is rolling? You kick it to the moon, duh.

Are you ready for my moon-kicked ball of the week? I, the self-proclaimed patron saint of all things buttery, and sugary, and unhealthy and yummy and preservativey and chemicaly and badforyouy, have managed to churn up a confusing surprise.

Kiwi Lime Blueberry Raw Cheesecakelets!

We have my favorite world scamperer Hannah to thank for the inspiration here. Her whirling dervish of a mind has created two similar delicacies (mango, blackberry), both of which I’ve made and loved. I recently made two varieties of my own, and while these that you see here turned out to be severely kickass, my other creation (tangerine + meyer lemon) left much to be desired. Hence, another blueberry smack in the face for ya. Smack.

You know what else is severely kickass? How easily my truck can churn through huge patches of mud. Things are warming up around here, and now that roads are getting sloppy, I regularly create muddy water tunnels as I drive. Legit walls of water go up and around the back of my truck, occasionally lapping down into the bed. Picture that. Now picture THIS:

Pretty cute, eh? Look at that ruffed grouse, being all ruffed and stuff. They call them partridge around here, which is sort of foolish if you ask me, because partridge are partridge, and grouse are grouse. But what would I know? I’m just from away… [and, uh, from the “top ruffed grouse-producing state in the US”].

The same they that call grouse ‘partridge’ shoot said partridge (grouse) like nobody’s business, so it’s reassuring to me, the ultimate non-hunter that I currently am, to find out that there is a roughed grouse population cycle, that seemingly transpires regardless of hunting pressure. Sometimes I wish I had studied wildlife biology in much more depth than I had time for in college. At the very least, I wish I had interacted with the peculiar grouse people who I lived near for a few weeks as a forestry student. They got up before the sunrise to go sit silently in the woods and wait to hear grouse drumming on logs, i.e. being all courtshipish. Weird? I thought so.

Next up, a nifty little segue. See that piece of wood in the background in the first picture? That’s a piece of birdseye maple, renowned for its gorgeousness and hefty sales tag. Perhaps you’ve heard of it? Hmm, well, check out what I’ve been up to in the past week….

Yep, I’ve been marking birdseye maple logs. At my awesome job site that is filled with awesome wood. It is such an incredible place, and the trees are so very happy to grow there that they even develop heart shapes to show affection for their surroundings. Aww.

Okay, enough silly woods love.

Bring on the raw cheesecakelets!

These have a bit of a kick from the kiwi, so choose the softest kiwi possible if looking to avoid a mouth-puckering experience. I used wild blueberries here; perhaps with storebought ones, less sweetener would be needed.

Kiwi Lime Blueberry Raw Cheesecakelets {inspiration here}

Makes 12

For the crust

1/2 c. cashews
2/3 c. dates, pitted
1/2 c. sunflower seeds
1/4 c. sesame seeds
1/8 tsp salt
1 tsp agave nectar or honey

In a food processor, combine all ingredients and process until mixture comes together when pressed. If mixture remains loose, add water 1/2 tsp at a time, until mixture clumps well.

Divide mixture across 12 muffin cups, pressing evenly and well into each cup. Set aside in the freezer.

For the cheesecakealicious topping

Heaping 1/2 c. cashews, soaked overnight, and drained
Fruit of 3 kiwis
2/3 – 3/4 c. blueberries, frozen or fresh
Juice of 1 lime
3 tbsp agave nectar or honey
1/4 tsp salt
1 tbsp + 1 tsp coconut oil, melted

In a (clean) food processor, pulse cashews for 10 seconds. Add kiwi fruit, blueberries, lime juice, agave nectar or honey, and salt, and blend until smooth. Add coconut oil, and pulse until combined.

Pour/scoop mixture evenly across 12 prepared muffin cups, smoothing the top of each. Freeze until set, at least three hours in a deep freeze, longer in a refrigerator freezer. Thaw for ten minutes before removing from muffin pan – this will make them easier to remove.

Serve cheesecakelets slightly thawed, depending on how long you’re willing to wait; I would recommend 5-10 minutes to take a bit of the cold edge off.