Mini SuperFood Cheesecakes
These mini superfood cheesecakes are a delicious and healthy way to satisfy your sweet tooth. The red superfood powder, such as a blend of Beet Roots, Pomegranates, Goji Berries, Grapeseeds, Carrots, Blueberries, Strawberries, Raspberries & Cranberries, is a rich source of antioxidants, vitamins and minerals, and it adds a unique and nutritious twist to these cheesecakes.
1 Cup Dates, Pitted
1 Cup Almonds, Walnuts or Macadamia Nuts, or a Combination
1/2 Cup Unsweetened Flaked Coconut
2 Cups Raw Cashews, Soaked Overnight (Or 1 Hour in a Bowl with Boiling Water Poured Over)
1/4 Cup Coconut Oil, Melted
1/3 Cup Coconut Syrup or Honey
1 Lemon’s Juice
3/4 Cup Coconut Milk (The Cream from the Top is Best)
1 Vanilla Bean, Seeds Scraped Out
2 TBS Prairie Naturals Organic Red SuperFoods Powder
6 Oz Raspberries (Fresh or Frozen)
1) Line a loaf pan with plastic wrap or parchment paper. Set aside.
2) In the bowl of a food processor or heavy-duty blender, pulse dates, nuts and flaked coconut until the mixture comes together into a ball of dough. If the mixture is too dry, add another date or a few drops of water. Press this crust into the bottom of the prepared loaf pan.
3) Place the drained cashews, coconut oil, coconut syrup or honey, lemon juice, Red SuperFoods and coconut milk into the food processor or blender and puree until very smooth and creamy. Stir in the vanilla bean seeds and discard the pod. Pour roughly 2/3 of the cashew “cream” over the crust. Press 1/3 of the berries into the vanilla cream. Place pan into the freezer.
4) Add the remaining 2/3 berries to the food processor with the remaining 1/3 vanilla cream. Puree until smooth. Pour the raspberry cream over vanilla layer and place back in the freezer for several hours until completely frozen.
5) Serve chilled or frozen.