LA_Yoga_-_March_2018_Red

Blueberry Maqui Berry “Cheesecake”
by Dianne Slick

I

love maqui for the color it adds to a
variety of recipes, including smoothies,
bowls, and varieties of cheesecake. It’s far
more than a pretty color. The hue of this Chil-
ean berry comes from the anthocyanins, the
range of purple pigments rich in anti-oxidants
and with strong anti-inflammatory activity.
With maqui powder, a dessert can become a
nutrient-rich superfood powerhouse.

Yields: 1, 9-inch tart (8 servings)

Ingredients for Crust
2 cups pistachios

3 oz date paste (by weight)

¼ teaspoon sea salt

¼ teaspoon vanilla

Instructions for Crust

• To make the crust, place pistachios in
  a food processor fitted with the S-blade
  and process until coarsely ground.


• Add the date paste, sea salt, and vanilla
  and process until the mixture resembles
  coarse crumbs and begins to stick
  together.


• To test, place a spoonful of the crust in
  the palm of your hand and squeeze gently,
  break in half. If the halves hold together
  well and do not crumble the crust is
  finished. If it is crumbly pulse briefly to
  desired consistency.


• Press into a tart pan, and chill the crust in
  the freezer for 15 minutes.

Ingredients for Filling

3 cups cashews, soaked 2-4 hours

1 pint fresh blueberries

¾ cup coconut milk

(or other nondairy milk)

¾ cup maple syrup, grade A

1/3 cup plus 1 tbsp lemon juice

2 tablespoons maqui berry powder

1 tablespoon vanilla

½ teaspoon sea salt

1 cup coconut oil, melted

3 tablespoons lecithin

Instructions for Filling

• Add to blender all ingredients except the
  coconut oil and lecithin. Blend well until
  smooth and creamy. Stop and scrape
  down the sides often.


• Add coconut oil and lecithin to the
  mixture and blend until well incorporated.


• Pour the filling into the tart crust. Spread
  until smooth.


• Place in freezer to set 1-2 hours or until
  middle of the cheesecake is firm to the
  touch.

Garnish with any of the following

• Fresh Berries


• Coconut Chips


• Chopped Pistachios


• Maqui Berry Powder


• Matcha Tea Powder

Dianne Slick is a professionally trained health sup-

portive chef, Ayurveda Wellness Counselor, educa-

tor, and expert in Raw and Living Foods nutrition.

She applies her training, education and personal

experience in the healing properties of food to help

support people on their journey to health and well-

ness. Find her on Facebook and IG as rawchefdianne

Read more recipes in this story online at LAyoga.com