Pink-Berry Pistachio Coconut Swirl Cheezecakes

SUPERFOOD PISTACHIO CRUST INGREDIENTS:

  • ½ cup of pistachios
  • ¾ cup of rolled oats
  • ¼ desiccated coconut
  • 2 tbsp of pepita seeds
  • 1 tbsp of chia seeds
  • 2.5 tbsp of cacao nibs
  • 1/2 tsp of sea salt
  • 5 medjool dates
  • 1 tbsp of lemon juice
  • 2 tbsp of 52 Fields coconut oil
  • 1/2 tsp of spirulina
  • 1/4 tsp of cardamom

DIRECTIONS FOR THE CRUST:

place everything into a food processor, mix until fully combined + has a sticky texture. Line your muffin tray with small strips of parchment paper to pull out cups when they are ready. Scoop 2 tbsp of mixture into each muffin mold + press into the bottom creating mini crusts.

PINK BERRY CHEEZECAKE FILLING INGREDIENTS:

  • 1 cup cashews (soaked for at least 2 hours!)
  • ½ cup defrosted strawberries (creates extra juice!)
  • ½ cup fresh raspberries (save some for topping)
  • ¼ cup maple syrup
  • ¼ cup filtered water
  • ¼ cup 52 Fields Coconut Oil
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ½ tsp salt

DIRECTIONS FOR THE FILLING:

Place everything except the raspberries and some of the juice from the strawberries into a highspeed blender, blend until mixed. Pour into a medium-sized bowl, mix in fresh raspberries. Scoop mixture into prepared crusts. Swirl in leftover strawberry juice and sprinkle coconut, pistachios and raspberries on top. Place in the freezer for at least 2 hours.

Makes 12

This recipe is brought to you by culinary nutrition expert Jenn – the planted one. Follow her on Instagram @theplantedone