MINI VEGAN FLORAL "CHEESECAKES"

MOTHER LOVIN

Mini Vegan Floral "Cheesecakes"

Farmer-forager and model Indy Officinalis shares a recipe that pays homage to the power of flowers.

“In my garden, I grow loads of flowers for our local pollinators, and as I remove blooms to create more growth, I find myself with an abundance of edible flowers,” says farmer-forager and model Indy Officinalis. “These mini cheesecakes are an homage to the power of flowers: In the garden they attract beneficial bugs, and on the plate they are similar, helping foster beneficial relationships and strengthening community (it's pretty easy to make friends when you feed them lots of healthy sweets). Because I give away the desserts to the unhoused community in Los Angeles, I like to add superfoods to help keep our city healthy. Matcha and spirulina impart wonderful hues of blue and green, and are also packed with essential micronutrients and antioxidants. This is one of my most favorite recipes to create because it's simple, beautiful and delicious.”

Ingredients

12 servings

8 oz vegan cream cheese
1 oz vegan egg (equivalent to 1 egg)
1 oz edible flowers (I use violets, pansies, roses, lavender, marigolds and calendula)
1 package mini crusts (phyllo or graham cracker)
3/4 cup raw sugar
1/2 cup berries (I use blueberries and raspberries)
1 tbsp matcha powder
1 tbsp spirulina powder or extract
1 tbsp citrus juice (I like to use lemon or tangerine)
1 tsp lavender extract (can use almond extract as well)
1 tsp vanilla extract

Preparation

Step 1

In a blender fitted with a paddle, add vegan cream cheese and vegan egg. Whip until fluffy. Add sugar and blend again.

Step 2

Incorporate berries until desired hue is achieved. Slowly incorporate spirulina until desired hue is achieved. Add citrus juice, lavender extract, and vanilla extract. Blend well.

Step 3

Dollop 1/2 batter into mini crusts.

Step 4

Add matcha powder to remaining batter until desired hue is achieved. Blend well. Dollop remaining batter into mini crusts.

Step 5

Decorate with flowers and berries. Freeze for at least 1 hour before serving.

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