Is there anything prettier than a frozen berry dessert? Gazing at it, I can see a myriad of blues and reds dancing around in cool iciness, just waiting to turn off the summer heat with class. It always looks so regal. And stunning. And delicious. No wonder I just had to make one. Better yet, a luscious creamy berry freezer cake. No bake desserts are such a blessing during the summer aren’t they?
I originally made this gorgeous dessert so many years ago I had to dust off my memory a bit in order to re-create it. In fact, it was one of the first raw desserts I ever made. It was such a delight back then I wondered why I waited so long to revisit it. It’s the perfect summertime treat adding both flair and convenience. And it easily convinces skeptics that dessert-time can indeed be both healthy and happy, and delicious.
For the filling I use two different dark lovelies; blueberries and blackberries. In case you haven’t noticed, I have a special reverence for blueberries Blueberry Bedazzler. I like to call them my fantasy berries because no matter what I’m doing, just looking at them nudges me into a beautiful setting. I am suddenly in a lush grove surrounded by wild blueberries; quickly dropping them into my handy woven basket.
Among the blueberries there rests the blackberry, looking mysterious and elusive. I added this plump berry for its subtle flavor and dark, almost black color. When I’m fortunate enough to get fresh blackberries I use them in smoothies, salads, and of course, desserts like Elegant Whipped Lavender Berry Mousse . Blackberries are a bit of a mystery to me because I can mix them with just about anything and they never seem to dominate the scene. They just linger in the background making everyone else look and taste better; a great little berry that adds depth and nutrients without being ostentatious. I think of blackberries as chic and understated which is what I often like.
I added a twist to this berry dessert by using Cultured Coconut Yogurt as the base. It’s the perfect substitute for nuts in this recipe. And well, sometimes I just wanna have a nutless day. It helps make this filling silky and smooth, and when frozen becomes a wonderful icy texture that’s rich enough to satisfy any ice cream urge. Super easy too. Just blend and freeze; no ice cream/sorbet maker needed.
I used coconut yogurt for the frosting as well. All I needed to add was a little sweetener and some coconut oil and frosting made. The best part of using coconut yogurt is that your dessert isn’t just dessert, it’s a dairy-free, probiotic-rich explosion of flavors and nutrients. But in case you don’t have any coconut yogurt on hand, no worries. You can use pretty much any thick yogurt you want.
For the crust, I started with a clean sometimes snack food; unsweetened coconut chips. Coconut chips are the large dried coconut meat pieces that you usually see as garnish on cakes and other desserts. Lately it’s become trendy to turn them into everything from bars to croutons. I used them for both the cookie crust and the garnish.
The rich and subtle flavor of coconut chips makes them a bit unique in the culinary world since they are friendly to both sweet and savory dishes. And let’s not forget the subtle sweetness, an array of healthy fats, and abundant nutrients. Hero food.
You can use finely shredded coconut if you want but I like the rustic appeal of shredding the large coconut pieces myself. I picked up the flavor by tossing in lemon, coconut sugar, and one of my favorite spices, ginger. Ginger is the great unifier here, joining both the berry and rich coconut flavors. Lemon goes with just about everything, but with berries it’s a marvel.
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Wine-hued, sweet, and tart with lemon, ginger, and coconut, this gorgeous dessert can easily be served after a simple meal or feast, during a nourishing mid-day interlude, after a round of outdoor fun, during an intimate moment….hmmm, is there ever a bad time for a delicious berry dessert? I hope you will try this mouthwatering treat and relish every berry moment.
This recipe is raw, dairy/nut-gluten-free, and serves 2 – 4 persons
Black and Blue Berry Freezer Yogurt Cream Cake
Lemon Cookie Crust:
The crust will be about 1/2-inch thick. For thinner crust, simply cut the recipe in half.
- 3 cups unsweetened coconut flakes or shredded coconut
- 2 tsp lemon juice
- 1/4 – 1/2 tsp ground ginger to taste
- 1 tsp vanilla or 1/4 tsp vanilla-flavored stevia to taste
- few drops lemon essential oil or 1/2 tsp lemon zest
- 2 – 4 Tbsp coconut/palm sugar or other natural granulated sweetener to taste
- 1 Tbsp coconut butter/coconut cream
- 1/4 tsp sea salt (optional)
- 1 Tbsp water or enough to process.
- Add ingredients to a food processor and process until fine and crumbly. Make sure the mixture adheres between your fingers. If it’s too dry add a little more moisture and process again until desired texture is achieved.
- Transfer to the bottom of a 7-inch spongiform pan or cake pan. You can also use a larger pan keeping in mind the cake will be shorter in height.
- Press the crust into the bottom of the pan evenly.
- Set aside or refrigerate until ready to fill.
Berry Yogurt Filling:
You can use any dark berry you wish for the filling.
- 2 cups Cultured Coconut Yogurt or other thick yogurt of choice
- 1 cup fresh or thawed frozen blueberries (measure frozen berries before they have thawed)
- 1 cup fresh or thawed frozen blackberries (measure frozen berries before they have thawed)
- 1/4 cup red wine or coconut water or water
- 2 Tbsp fresh lemon juice
- 1 – inch piece of fresh ginger, peeled or 1/4 – 1/2 tsp ground ginger to taste
- 1 tsp acai berry powder (optional)
- 1/2 cup coconut butter/coconut cream
- 1/3 – 1/2 cup honey or other light sweetener to taste
- berry-flavored stevia or stevia to taste (optional)
- Add the ingredients to a blender.
- Blend until very smooth, scraping down the sides periodically.
- Pour the mixture into the crust and spread evenly, smoothing out the top.
- Place in a freezer for at least 5 – 6 hours or until firm enough to cut.
- While the cake is freezing, make the Yogurt Frosting.
Yogurt Frosting:
- 1 cup thick Cultured Coconut Yogurt (prepared as thick as possible preferably using coconut water) or other thick yogurt of choice
- berry-flavored stevia or stevia or other natural light sweetener to taste
- 1/4 cup virgin coconut oil, melted or warmed to liquid.
- Add the ingredients to a blender or food processor.
- Blend or process until smooth.
- Set aside or refrigerate until ready to use. I refrigerate for one hour prior to using.
- When the cake is ready, spread the frosting over the top. It is now ready to garnish.
Garnish:
- Assorted berries
- Acai or other berry powder of choice
- Coconut chips
- Garnish cake with berries, acai powder, and coconut.
- Slice and serve.
- Cake can be stored frozen up to 2 months. Once frozen, leave out on the counter to thaw for 30 minutes before slicing and serving.
