Mason Jar Chia Berry Cheesecakes (The Recipe Redux)

Hey folks and happy summer! It's berry season here in southwest Virginia and lately I'm feeling spoiled by the constant influx of freshly picked berries in our household (from those I picked and shared from neighbors). This month's The Recipe Redux theme is "Small Bite Desserts" and I knew immediately I wanted to put the natural sweetness of these berries to work.

In the summer around here, fresh berries are quite abundant whether you are visiting a berry farm or simply picking from some roadside bushes. One of my favorite things to do is take the dogs on a long walk and do some berry picking along the way (typically I find blacksberries and wineberries). I've also been having fun playing "blueberry fetch" with the dogs... i.e. I throw a blueberry across the kitchen and laugh as they race to find it. Lol. Earlier this week I was looking for motivation to ride, so decided to take a "field trip" on my bike to 3 Birds Berry Farm here in Blacksburg. I called it my blueberry-biking duathlon (bike-pick-bike). Right now their blueberries are abundant and plump. I literally was grabbing handfuls at a time and in less than 30 minutes filled a gallon bucket!

Small Bite Desserts

"In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy.
Show us your healthy small bite dessert creation."

Ingredients

Chia pudding:
2 can full fat coconut milk (sub lite as desired)
1/3 c. chia seeds
1 tsp vanilla
1 tbsp maple syrup
1/2 tsp cinnamon

Blueberry Compote:
2 c. frozen blueberries, divided
2 tsp lemon juice
2 tbsp water
1 tbsp tart cherry juice or concentrate
1 tbsp sugar

Other:
Granola
Walnuts
Fresh whip cream, optional

Directions

1. In an airtight container (pyrex or tupperware) mix chia pudding ingredients until well combined. Place in the fridge to set 1-2 hours (but overnight is best)
   
2. Meanwhile, combine 1 c. blueberries, lemon juice, water, tart cherry juice and sugar in a small saucepan. Bring to a simmer and let sit for 10 minutes, stirring occassionally. After 10 minutes, add remaining blueberries and simmer another 10 minutes. Remove from heat and allow to cool.
   
3. To assemble your mason jar cheesecakes, place a layer of blueberries on the bottom, followed by ~1/4 c. chia pudding, 1 few raspberries or other choice berries, 2 tbsp granola, 1 tbsp roughly chopped walnuts, 1 tbsp coconut flakes and another 1/4 c. chia pudding. Finish with a drizzle of blueberry compote, additional walnuts and/or granola and fresh whip cream if desired.
   

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These small bite desserts are a perfect summer pairing for any dinner party or special occassion! I love how "light" and sweet they are, yet also full of nutritional goodness in the form of antioxidants, healthy fats and protein. And honestly, I don't see why you couldn't also enjoy these for breakfast or a snack. For more small bite dessert ideas, be sure to visit this month's The Recipe Redux link-up!!