It is berry season here in Oregon, and while blackberries are an invasive species to the Pacific Northwest, they are the sweetest invasive species I've ever known! This weekend we went camping with three other families to the Champoeg region of Oregon. Champoeg was formerly a town about 40 minutes south of Portland, but is now considered a "ghost town" since it no longer exists. The land in this area was one of the first settlements in Oregon in the early-mid 1800s, so there was definitely a lot of history at our campsite which I loved!
One morning we took the kids for a walk on a tree lined trail, stopping often to pick some of the thousands of blackberries that also lined the path. We are lucky to have blackberries growing in our backyard behind our house as well, so we tend to stuff ourselves with the fresh berries throughout the summer months! I've been picking them off their thorny vines every few days and stashing them away in my freezer for the winter months. But after our camping trip, I came home to so many ripe blackberries that I felt inspired to make an easy, healthy, yet naturally sweet dessert for the week. Here you have a vegan, gluten free, sugar free, and soy free dessert that took 40 minutes from start to finish using simple and healthy ingredients.
Enjoy these last few weeks of summer!