Reishi Yogurt + Honey Cheesecake Cups

Yogurt and Honey Cheesecake Cups 

4 servings 

 For Crusts: 

1½ cups almond flour 

3 tablespoons coconut oil, melted 

2 tablespoons brown sugar 

2 tablespoons Om Reishi Mushroom Powder 

¼ teaspoon fine sea salt 

 

For Cheesecake Mixture: 

1 teaspoon unflavored gelatin powder 

1½ cups plain whole milk Greek yogurt 

¼ cup honey 

1 teaspoon vanilla extract or vanilla bean paste 

 

For Raspberry Puree: 

1 cup frozen raspberries, thawed 

2 teaspoons honey 

 

Directions: 

  1. Preheat oven to 350℉.  
  2. In a medium bowl combine almond flour, coconut oil, sugar, mushroom powder, and salt, mixing well. Divide mixture between 4 small wide-mouth jars, glasses, or ramekins, pressing mixture evenly. Bake until browned, about 10 minutes. Let cool completely. 
  3. In a small microwave-safe bowl combine gelatin and 1 tablespoon cold water. Let sit 5 minutes, then microwave until melted, about 30 seconds. 
  4. In a medium bowl whisk to combine yogurt, honey, and vanilla. Whisk in melted gelatin. 
  5. Divide cheesecake mixture between jars or ramekins, spreading it evenly. 
  6. In a blender combine raspberries and honey. Blend until smooth. Strain through a fine-mesh sieve, pressing on solids with a spatula to extract all the juice. Discard seeds. 
  7. Dot tops of cheesecakes with raspberry puree. Use a butter knife to swirl puree into cheesecake mixture. Cover and refrigerate until set, at least 2 and up to 8 hours.