Today I made mini-cheesecakes with red elderberries that I found in the grocery. You can use any berry in season, such as blueberries, marionberries, raspberries, blackberries, chokeberries, gooseberries, etc. I go for the tart berries, which are high in antioxidants and won’t spike anyone’s blood sugar. This recipe is a preview from my cookbook Paleo Desserts – find it online here. It’s Paleo, Vegan, and dairy-free, made with coconut milk, coconut butter, lemon, and zero-glycemic sweeteners. Easy to make in any blender, it is completely raw, which preserves valuable enzymes and nutrients. The sauce is simply blended berries lightly sweetened – yummilicious! Find more Paleo Desserts in my website PaleoDesserts.com!
Equipment needed: A food processor, small if possible; a small blender; 4 round stainless steel Gobel Flan Rings 4-inches in diameter (I bought mine at Sur le Table). Or you can make your own with cardboard and tape! This recipe makes 4 individual mini-cheesecakes.
- 2/3 cup raw nuts, soaked if possible - see my post All About Nuts
- 2 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 4 teaspoons raw honey, or your favorite sweetener.
- 1 tablespoon coconut oil
- 1/2 teaspoon pure vanilla extract
- Pinch unprocessed salt
- 1 to 2 teaspoons filtered water, only if needed
- 3/4 cups unsweetened coconut milk, as thick as possible, at room temperature (Lite coconut milk and coconut milk beverage in a carton will not work, as they are too thin.)
- Sweeten to taste with about 1/2 cup Just Like Sugar Table Top natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
- 1 lemon, peeled, sliced and seeded (60 grams pulp)
- 1 1/4 teaspoons pure vanilla extract
- 2 pinches unprocessed salt
- 1/2 cup (80 grams) coconut butter (not coconut oil)
- 2 tablespoons coconut oil, melted (place jar in lukewarm water to melt)
- 2 teaspoons agar Flakes
- 3 tablespoons unsweetened coconut milk, to cook agar
- 3/4 cup berries, fresh or frozen berries
- 1 tablespoon sweetener, optional
- Handful whole berries for garnish
- Place in a small food processor the nuts, sweetener, coconut oil, vanilla, and salt. Mix well until the texture resembles a paste. If your nuts are very dry, you may need to slowly add a bit of filtered water. Sweeten to taste.
- Place the 4 rings on 4 dessert plates. Divide the pie crust into 4 equal parts, and press it into the bottom of the rings. Make sure the edges of the ring are covered all around so the filling can’t leak out. Chill briefly while you make the filling. This is easy.
- In a small blender, combine the coconut milk, sweetener, lemons, vanilla, and salt. Blend until smooth and creamy.
- Add the coconut butter. Blend again until smooth.
- Add the melted coconut oil last, and blend again.
- In a shallow nonstick pan over medium heat, stir the agar into the coconut milk. Cook and stir gently for 2 to 3 minutes until it is bubbling and gummy, and the flakes begin to dissolve. Add the agar mixture to the blender immediately and blend well to remove any lumps.
- Pour the filling into the chilled rings. Refrigerate for 1 hour to thicken. You can chill it faster in the freezer. However do not freeze longer than 15 minutes, unless you want a frozen dessert.
- In a small blender, puree berries with sweetener. Sweeten to taste.
- Remove the rings from the cheesecakes. When the filling is completely cold and firm, the ring mold should just lift off. You may need to loosen it gently around the edges with a sharp knife.
- Pour the berry puree on top of the cheesecakes, and allow some to drizzle over the sides. Garnish with fresh berries and serve!