Vanilla “berry blast” cheesecake (nut/grain/egg free)

There have been a few items I have excitedly added to my pantry in recent weeks, and I am so happy to share recipes with them!

C Berry Blast: C Berry Blast was design to give kids a concentrated high antioxidant blend of 6 super fruits fortified with 4 wild harvested plants world renowned for their high natural Vitamin C content. Ingredients include freeze dried Mango, Acai Berry, Blue Berry, Raspberry, Black Berry, Goji Berry and Cranberry. Vitamin C ingredients are Seabuckthorn, Rosehips, CamuCamu, and Kakadu Plum.

1 teaspoon of C-Berry Blast is roughly the same as 40-50 grams of fresh super fruit Berries! You can order from Nutra Organics here. (This is my affiliate link, wherein they return a small percentage of any referred sale. It’s not much, but it goes towards website costs, so if you do wish to buy please use the link.)

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Great lakes grass fed beef gelatin (you can buy it here)

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Health benefits of gelatin: (sourced from here)

  1. Gelatin is loaded with protein  ~ With 6 grams of protein per tablespoon, it’s a great way to add more protein to your diet.  Even though it is not a complete protein, it helps the body fully utilize the complete proteins that are taken in.
  2. Gelatin improves digestion ~   It naturally binds to water and helps food move through the digestive tract more easily.
  3. Gelatin can help heal food allergies and intolerances ~  Adding gelatin to your diet can heal the lining of your stomach and digestive tract.  And since food allergies/intolerances are thought to come from a “leaky gut,” the idea is that when you heal your digestive tract, you no longer have proteins and toxins that create health issues “leaching” into your body.
  4. Gelatin is good for bone and joint health ~ Gelatin contains lots of amino acids important in helping to prevent the weakness and degeneration of cartilage in joints.  Gelatin, with it’s anti-inflammatory properties, has  also been shown to reduce  the pain and inflammation of arthritis.
  5. Gelatin helps your body release toxins ~ Glycine, an amino acid found in gelatin, assists the liver to efficiently remove toxins from our system.
  6. Gelatin gives you better hair, nails, and teeth ~ Gelatin contains keratin, which is a very strong protein found in your hair, nails, teeth and skin.
  7. Gelatin improves the elasticity of your skin ~ Gelatin is essentially cooked down collagen.  Consuming it will help improve the look and feel of your skin much more effectively then hard- to- absorb collagen facial creams.  Gelatin actually stimulates your body to produce more collagen.
  8. Gelatin helps speed up wound healing ~ One of the amino acids found in gelatin is glycine, which is highly anti-inflammatory.
  9. Gelatin can improve your quality of sleepClinical studies have shown that not only do people sleep better when consuming the amino acid glycine, they report less daytime drowsiness and better cognitive function.
  10. Gelatin can help with weight loss ~ Gelatin is thought to increase the production of Human Growth Hormone and to boost metabolism.  And with it’s nutrient-dense content, it also helps with satiety (keeps you full.)

Stevia leaf powder (I bought mine here from Honest to Goodness)

Stevia is an all-natural sweetener with zero calories, zero carbohydrates and a zero glycemic index. Research has shown that stevia does not affect blood glucose levels or interfere with insulin. These attributes make stevia a good alternative to sugar or chemical sweeteners.
Stevia can be used in conjunction with sugar or as a replacement. Stevia is commonly used as an alternative to sugar in coffees and teas, but can also be used in cooking and baking. 1 cup of sugar is equal to approximately 1 tsp of organic stevia leaf powder; 1 tsp of sugar equals only a pinch of stevia powder!
I have found using the stevia leaf in combination with another sweetener like coconut sugar gives the best taste. So if replacing sugar in a recipe (eg. 1 cup) I would use 1/2 cup coconut sugar, 1/2tsp stevia leaf.

The recipe!! (Makes 12 mini cheesecakes)

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Base:

100g (3.5oz) sunflower seeds (you can use raw cashews if nuts aren’t an issue)
100g (3.5oz) dates
50g (2oz) shredded coconut
1 heaped Tbsp coconut oil

Blitz all ingredients in a food processor until sticky and combined (speed 7, 40 seconds) Press into the base of a 12 muffin silicon pan (the bendy ones make it super easy to pop each one out). I always make sure I sit the silicon pan on a baking tray though. Set aside.

Cheesecake filling:

250g (8.5oz) full fat cream cheese, softened at room temp
150ml (5oz) cream
1/2tsp vanilla powder
1 heaped Tbsp C Berry Blast
50g (2oz) coconut sugar
1/4tsp stevia leaf powder (or a bit extra coconut sugar)
2tsp gelatin with 1Tbsp room temp water
1/4 (60ml) cup boiling water

Combine gelatin with room temp water in a cup to let soften. After a few minutes, pour in boiling water and mix well with a spoon till full dissolved. Set aside to cool to room temperature. (You need the two mixtures to be relatively the same temperature, if you add hot gelatin to cold cream mixture it will clump and not work). Combine cream cheese, cream, vanilla, berry blast and sweeteners in a food processor and mix until well combined (speed 5, 30-40 seconds, check halfway to scrape sides if needed). Add cooled gelatin to the food processor and process again until well incorporated (speed 5, 20 seconds). Divide mixture between the 12 muffin cups and refrigerate until set (2-3hours). These keep really well in the freezer, so there is no need to eat them all at once!

Enjoy.

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