These antioxidant-rich Arctic Berry Cheesecake Lollies are packed full of berry flavour, healthy fats, and even a few veggies making them the healthiest lollies in town! They’re also gluten-free, vegan and paleo. Serve chilled or frozen.
- For the Fruit Jellies
- 1/2 cup/75g fresh strawberries/raspberries
- 1/2 cup/75g fresh blueberries
- Juice of 1/2 of a large lemon
- 2 tbsp water
- 1/2 cup/125ml water
- 1/4 cup agave/maple syrup
- 2 tsp agar agar powder (not flakes)
- For the Cheesecake Crust
- 50g macadamia nuts
- 1/4 cup (roughly 25g) almond flour/ground almonds
- 1/2 tsp vanilla essence
- 1 tbsp coconut sugar/xylitol
- 1 tbsp coconut oil
- 1/2 tbsp coconut flour
- 2 tsp maple syrup/agave nectar
- 1/4 tsp fine Himalayan pink salt or 1/2 tsp sea salt (if coarse grind)
- For the Cheesecake Filling Base
- 50g/1/4 cup coconut oil
- 25g cacao butter
- 2 tbsp maple syrup/agave nectar
- 2 tbsp coconut sugar/xylitol
- 125g/1 cup cashews (soaked overnight or for a minimum of 4 hours)
- 2 tsp vanilla essence
- ¼ tsp sea salt or a pinch fine Himalayan pink salt (if coarse grind)
- 3/4 of a lemons juice
- 1/2 peeled courgette (cubed)
- For the Pink Layer
- 1/4 of the cheesecake filling base mix
- 1/4 cup fresh raspberries/strawberries
- 1 tsp Arctic Berries Lingonberry Powder
- For the Purple Layer
- 1/4 of the cheesecake filling base mix
- 1/4 cup fresh blueberries
- 1/2 tsp Arctic Berries Blueberry Powder
- 1/2 tsp Arctic Berries Blackcurrant Powder
- For the Raw Chocolate Shell
- 75g cacao paste (a.k.a liquor/solids)
- 75g cacao butter
- 2-4 tbsp coconut sugar (powdered)
Start by making your jellies. Using one of your Nutri Ninja cups blend your strawberries/raspberries, 1/2 of the lemon juice, and 1 tbsp of the water using the Nutri Ninja ultra blend program. Blend until smooth. Pass through a sieve to remove any seeds then pour back into the Nutri Ninja cup and set to one side. Using your second Nutri Ninja cup, repeat by blending your blueberries, remaining lemon juice and water together. Pass through the sieve once more and return to the Ninja cup. Set to one side.
Next place your water, agave, and agar agar powder into a small pan and set to one side for 10 minutes. Once soaked, place onto the hob on a low heat. Bring to a boil and simmer for 3-5 minutes until it begins to thicken, whisking occasionally. Remove from the hob and divide into half equally. Leave to cool for a minute or so before dividing the agar equally into each of the Ninja cups containing the fruit purees. Stir together the ingredients then pulse a few times. Do this for both cups.
Pour the flavoured jelly into a couple of small shallow based dishes or any shape moulds. Place into the freezer to set. This should take 20-30 minutes. Remove from the moulds and dice the jellies into small cubes of about 0.5cm thickness.
Next combine all of the ingredients for the cheesecake crust into the food processor bowl and process on the low/dough setting until the mixture has a soft biscuit crumb like texture. Pour the base mixture into a small shallow baking dish and ‘knuckle’ it in until evenly distributed at about a 0.5cm thickness. Place in the freezer until set, then slice into small cubes as you did before with the jelly. Set to one side.
For the cheesecake filling base mix place the coconut oil and cacao butter over a bain-marie, on a low heat, until fully melted. Add the remaining base mix ingredients to the bowl of your food processor (except for the courgette) and blend on high until smooth. Pour in your melted cacao butter and coconut oil and pulse a few times before blending on high. Now add in your courgette and repeat until the mixture is smooth. Divide the mixture in half, then divide one half into quarters. Return one quarter to the processor bowl, add the fresh strawberries/raspberries and Arctic Berries Lingonberry powder and blend until smooth. Repeat for the fresh blueberries and Arctic Berries Blackcurrant/Blueberry powders. Make sure the 3 mixtures are poured into separate bowls and are within reach.
It’s now time to construct your lollies. Place 2 pieces of jelly and 2 pieces of cheesecake crust into your mould. Then add a large tablespoon of the white mix and a couple more pieces of the jelly and crust. Layer with either your pink or purple mix. Repeat the layers until full, tap the lolly mould down firmly to knock out any air bubbles, then place in your lolly sticks and freeze for 1 hour or until set.
Using a clean and dry Ninja Cup, blend your coconut sugar on any setting. Melt your remaining chocolate ingredients over a bain-marie and whisk together until fully combined. Leave to cool then return to the Ninja and blend once more until smooth. Pour the chocolate into a jar with an opening that is large enough for the lolly to pass through and cool to room temperature. Be sure to give the chocolate a stir every now and then.
Remove the lollies from the freezer and dip one by one into the chocolate however you wish. To create a thick shell be sure to continuously dip the lolly into the mixture leaving 30 seconds between dips. Allow the excess to drip then turn the lolly upright so that the last drip will fall to the back of the lolly. Once the lolly looks slightly matte place onto a silicone mat until set. Repeat for all lollies then return to the freezer for 15 minutes before serving. Store frozen or enjoy refrigerated as a chocolate coated cheesecake lolly.