This may be the best-tasting recipe we’ve made to date! And best of all? It’s healthy! The “crust” is made from almonds, dates, and orange juice and the filling is made from 1.5 baskets of Terry Berries blueberries soaked overnight in a mixture of all-natural vanilla extract, brown sugar, and fresh-squeezed lemon and orange juice. Finally, it’s garnished with a little bit of orange zest and voilà – you now have a healthy and sweet dessert that’s also friendly for those with gluten allergies! Not to mention that this recipe is also great for our vegetarian and vegan friends!

Click the link below for a full list of ingredients and instructions.

 Prep Time: 20min
“Cook” Time (or “wait time” since these aren’t cooked): 2 hours


  • Blueberry Filling:
  • 2 cups fresh Terry Berries blueberries (about a basket and a half)
  • 2 teaspoons fresh orange juice
  • 1 teaspoons fresh lemon juice
  • ½ teaspoon grated orange zest, plus extra for garnish
  • ¼ teaspoon vanilla extract
  • 4 teaspoons brown sugar
  • Canola-oil cooking spray
  • Crust:
  • ⅔ cup raw almonds
  • ¾ cup pitted dates
  • 1 teaspoon orange juice
  • 1 teaspoon water
  1. Blueberry Filling:
  2. Combine the first 6 ingredients in a bowl, cover and refrigerate.
  3. Crust:
  4. Pulse
    almonds in a food processor until they resemble breadcrumbs. Empty the
    almonds into a mixing bowl. Pulse the dates in the food processor until
    well chopped (they will be a little clumpy).
  5. Add
    almonds back into the food processor with the dates along with 1
    teaspoon water and 1 teaspoon orange juice. Pulse on high several times
    to form a paste.
  6. Divide
    mixture evenly into 4 golf ball-sized rounds. Press the rounds with the
    palm up your hand to form a 4-inch crust and gently turn up the edges.
    Refrigerate for 2 hours.
  7. Assembly:
  8. Use
    a spatula to move crusts to serving plates; fill each with ½ cup
    berries and drizzle each with some leftover juices from the bowl. Top
    with orange zest for garnish.



Original recipe can be found here