To celebrate Navitas Organics' 15-year anniversary, I've teamed up to share some insight into one of my favorite superfoods, the Maqui Berry and celebrate with a delicious superfood Maqui Cheesecake recipe below.
The Maqui Berry is an intensely purple berry that grows wild throughout southern Chile. Like many dark fruits and berries, such as Pomegranate, Acai, elderberries, blueberries and blackberries, Maqui Berries are very rich in anthocyanins, which give them their purple pigments and high antioxidant levels.
The Maqui Berry, in particular, contains high levels of anthocyanins called delphinidins, which is also found in violas, delphiniums, and Concord grapes. But these compounds are found in very high amounts in the humble Maqui Berry. The delphinidins are especially conducive at protecting cells from oxidative stress, supporting healthy immune function and reducing the risk of degenerative diseases that involve inflammation. They are also helpful in reducing blood sugar levels and decreasing glucose absorption.
These tart little berries are hardly ever found fresh outside South America, so we are extremely lucky to have Navitas carry them in an organic freeze-dried powder form. Tastewise, they resemble a mix of blackberries, blueberries and watermelon, and blend well with fresh juices and smoothies or mixed into desserts, yogurts and porridge.
And without further ado, I'd like to raise a spoonful of this gluten-free, dairy-free, superfood Maqui Cheesecake to a brand I can proudly stand behind, another 15 years!
BLUEBERRY MAQUI CHEESECAKE
You’ll love this completely raw recipe for the creamiest, berry cashew cheese filling with a dense, chewy, chocolatey crust made of walnuts, coconuts, dates and raw Cacao.
1 cup Dates, pitted
1/2 cup Shredded Coconut
1 cup Raw Walnuts
1 Tbsp Navitas Organics Cacao
2 cups Navitas Organics Cashews, soaked overnight
½ cup Lemon Juice
½ cup Coconut Oil
½ cup Maple Syrup
1 tsp Vanilla
BLUEBERRY MAQUI LAYER
1/2 the Filling Mix
1/4 cup Blueberries
2 tsp Navitas Organics Maqui Powder
Add the nuts, salt, Cacao, dates and coconut to your food processor or blender and process to a coarse meal. Transfer the mixture to a spring form pan or individual tart shells and press down to form the crust. Place in the freezer to chill.
Add the filling ingredients into your high-speed blender and process. Add as little water as necessary to facilitate blending. Pour half the mixture on top of your crust and place in the freezer for one hour.
Add the remaining ingredients for the maqui layer and blend once more.
Pour the Maqui layer on top of the frozen cheesecake and freeze overnight.
Let the cheesecake sit at room temperature for 15 minutes before serving.
Makes 10-12 Servings
Jules Aron is the 4x best-selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes, Nourish and Glow and Fresh and Pure. She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese Medicine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition. Aron has been featured in The New York Post, Buzzfeed, HuffPost, The Today Show, Well + Good and MindBodyGreen and is a regular contributor to Woman's World Magazine and other national fitness and wellness magazines.