This is one on my favourite ways to get bee pollen into my diet in a fun and tasty way!
I will always encourage my clients to source organic, fair sourced ingredients to help support eco and sustainable farming and happy bees.
Other than raw honey, bee pollen is my favourite ‘bee product’ and full of healthy properties that support the bodies systems.
What exactly makes bee pollen so healthy though? Bee pollen has recently gained more attention in our Western societies. It is actually the food of the young bee, made by honeybees. Bee pollen considered to be an exceptionally nutritious food, sometimes even labelled as a ‘superfood’. I certainly consider it a super duper food! It contains nearly all nutrients required by humans and tastes great!
Bee pollen is rich in proteins, free amino acids, vitamins and folic acid. It is more rich in proteins than any animal source. The great thing is that half of the protein is in the form of free amino acids that are ready to be used directly by the body. It is fascinating to think about the fact that one teaspoon dose of pollen takes one bee working eight hours a day for one month to gather and it contains over 2.5 billion grains of flower pollen. so this is another reason to respect the bees and source really good quality bee pollen that supports farmers to raise happy bees. Using bee pollen is an effective way to strengthen your immune system and decrease the severity of seasonal allergies as well.
Here is an easy way to start using this super food!
Caution: Bee products may cause an allergic reaction in some sensitive people.
1 cup packed (200 g) organic pitted dates
1 cup (120 g) organic raw walnuts
1/2 cup organic goji berries
1 1/2 cups (180 g) organic raw cashews, quick soaked
1 large lemon, juiced (scant 1/4 cup or 50 ml)
1/3 cup (80 g) coconut oil, melted
4 organic bananas
4 organic avocados
3 tsp raw cacao powder
1/2 cup (120 ml) raw honey
2 tsp organic bee pollen (sprinkled over top)
FLAVOR ADD-INS optional
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. add goji berries too.
Lightly grease a standard, 12 slot muffin tin or silicon tray. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth.
You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquefied" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash of coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.
Divide filling evenly among the muffin tins or just spread over base micture in silicon tray. Tap a few times to release any air bubbles, then cover with plastic wrap and fridge until hard - about 2hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out.
The mixture is good to freeze and can last up to 4 days in the fridge- see if it lasts that long!
Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.