Hey Friends! I really had been trying to focus on savory recipes this month because I have such a huge sweet tooth ALWAYS, but I decided to just go with my gut on this one. In the last year, year and a half or so I really started to research and learn about what I’m putting in my body. I’ve made slow changes (yes I’ve eliminated some things completely) and have added SO many good things into my diet.
There are tons of superfoods out there that come straight from our glorious earth and can do wonders for your well-being. Kombucha is one of the things I’ve added and will NEVER take away because I’m hooked. It’s a fermented tea, which makes it a probiotic and amazing for your gut health. Health-Ade makes tons of flavors, but amongst my favorites are Pink Lady Apple and Maca-Berry. Some of them are even charged with superfoods like the maca-berry. It has Maca root, aronia berry and black currant!
I think it’s important to eat tons of foods that are rich in nutrients like greens and other vegetables and add superfoods like maca, and reishi (in the Reishi Chocolate flavor) when you can to boost immunity, gut health and HAPPINESS!
Ok so let’s get down to it – Mini Maca-Berry Cheesecakes – YES! These little guys are vegan & gluten free but don’t let that deter you, they’re delicious. Everything is basically made in a blender, so like how much easier could it get? I added some of the maca-berry Health-Ade Kombucha flavor into the ‘cheesecake’ batter as well as to the raspberry swirl on top – best decision ever.
The kombucha adds the much needed ‘tang’ that cheesecakes normally has while also offering up it’s berry flavor. The crust is made out of dates and toasted almonds, giving it a nutty sweet flavor. Did I mention they’re no bake? All you have to do is pop these babies in the freezer. We all know how much better I like desserts when they’re cold anyway and if you didn’t know – now ya know. The fresh raspberry swirl almost makes it seem like they’re filled cheesecakes which equals even more deliciousness. I hope you guys enjoy the recipe! It’s seriously so easy to make and they’re so good!
Thank you SO much to Health-Ade Kombucha for making this recipe possible to share with all of you!
Mini Maca-Berry Vegan Cheesecakes
Ingredients
Crust
- 1 Cup Pitted Dates
- 1 Cup Toasted Almond Slices
Cheesecake Filling
- 1 1/2 Cups Raw Cashews, soaked for 30 min or more
- 1/4 Cup Maca-Berry Health-Ade Kombucha
- 1/3 Cup Avocado Oil
- 2/3 Cup Full Fat Coconut Milk
- 1/2 Cup Maple Syrup
Raspberry Swirl
- 1/2 Cup Organic Frozen Raspberries
- 2 Tbs Maple Syrup
- 1/4 Cup Maca-Berry Health-Ade Kombucha
Instructions
Crust
- Add pitted dates to a blender and blend until it forms a ball. Rinse blender cup and add almonds until they’re a fine crumb. Place dates back in and combine with almonds until a ball forms.
- Prepare a muffin tin with oil and parchment paper. Cut the parchment into strips and place in muffin cups to work act as ‘handles’.
- Press 1tbs or so of crust mixture into the bottom of each cup and set aside.
Cheesecake Filling
- Drain cashews and add to blender with the remaining filling ingredients and blend until smooth.
- FIll each muffin cup nearly to the top.
Raspberry Swirl
- Add all 3 ingredients to blender and blend until smooth
- Add about 1 tsp to each muffin cup and swirl with a knife
- Freeze for 2-4 hours
Hungry for more? Try this Dairy-Free Mac & Cheese
