- 2 cups fresh blueberries
- 2 tsp fresh orange juice
- 1 tsp fresh lemon juice
- 1/2 tsp grated orange zest plus extra julienned for garnish
- 1/4 tsp vanilla extract
- 4 tsp brown sugar
- Canola-oil cooking spray
- 2/3 cup raw almonds
- 1/2 (packed) cup pitted dates
- Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ballsized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.