California Live’s Jobeth Devera learns about the benefits of elderberries and how you can incorporate the immune-boosting berry into the foods you eat. Learn to make elderberry cheesecake bites that are packed with antioxidants.
Elderberry Cheesecake Bites Recipe
Ingredients
Crust
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—1 cup pitted dates
—1 cup raw walnuts
Filling (first layer)
—1 1/2 cups raw, soaked cashews
California Live
—1/4 cup lemon juice
—1/3 cup coconut oil (melted)
—2/3 cup full-fat coconut milk or another plant-based milk
—1/2 cup honey (agave nectar or maple syrup to make it vegan)
Filling (second layer)
—Leftover cashew blend from the first layer
—½ cup fresh berries
—3 tablespoons elderberry syrup
Toppings
—Additional fresh berries, caramel, chocolate drizzle or honey
Directions
Crust
- Puree 1 cup pitted dates and 1 cup raw walnuts in a food processor until it’s finely chopped and sticky.
- Press the dates and walnut blend into the bottoms of a muffin-cup lined muffin pan.
Filling (first layer)
- In a mixer, puree filling ingredients until creamy and then pour on top of the crusts, filling halfway.
- Place in the freezer for about 30 minutes. You will have filling left over.
- Filling (second layer)
- Puree remaining cashew filling with ½ cup fresh berries and 3 Tablespoons Carmel Berry Co. elderberry syrup.
- Pour over the first layer, filling to the top, then add fresh berries and any other desired toppings.
- Freeze until hard (about an hour), peel off the muffin cups and enjoy! You can keep them in the fridge for up to three days or in the freezer for a couple weeks.
