Berry Cheesecake Popsicles

Ingredients

• 1 tsp Higher Tea Raspberry and Rosehip
• 1/2 cup water
• 2 cups high quality coconut yogurt
• 1/2 cup full fat coconut milk (solid part)
• 1 tsp bourbon vanilla powder
• 4 tbsp maple syrup, divided
• zest of 1/2 lemon
• 1/2 cup blueberries, fresh or frozen
• 3 tsp coconut palm sugar
• 6 tbsp ground almonds
• 1 tbsp extra virgin coconut oil
• pinch salt

Directions

Using 1 tsp of tea leaves, brew 1/2 cup of Higher Tea Raspberry and Rosehip, strain, and let cool.

To make the crumbled crust, add the ground almonds to a hot pan and stir them until they turn golden-brown. Add 1 tbsp of maple syrup, 1/4 tsp of bourbon vanilla powder, the coconut oil, and the salt to the pan, mix well, and remove from heat. Flatten the mixture out with a spoon and let it cool.

In a small saucepan, gently simmer the blueberries with the coconut palm sugar until they're warm and squishy. Gently break them up, but leave some berries whole and let them cool.

Add the brewed tea, coconut yogurt, coconut milk, remaining 3/4 tsp of bourbon vanilla powder, remaining 3 tbsp of maple syrup, and lemon zest to a blender and pulse until very smooth. This is the cheesecake filling.

To fill the popsicle molds, first start by dividing the blueberry mixture evenly between each mold. Next, divide the cheesecake filling evenly between each mold and then top each popsicle with the crumbled crust. Wiggle a skewer or toothpick around each mold to push the crumble down in each popsicle and mix the layers a little bit.

Freeze the molds for at least 6 hours, or until they're completely solid. When you're ready to serve, run the molds under warm water to loosen the popsicles. Serve immediately and enjoy!