What you'll need:

Crust

• 6 Fresh Bliss Balls

Filling

• 1 1/2 cups Fresh Cashew Crema
• 1/2 cup blueberries + extra for topping
• 1/4 cup lavender tea*
• 2 tbsp lemon juice
• 2 tbsp agave
• 2 tbsp coconut oil (optional but helps with form and texture)
• cupcake pan
• blender

Make the *lavender tea. Boil 1/2 cup water and steep 3 tablespoons of fresh lavender for 10-15 minutes. Strain and let cool. Push Bliss Balls into cupcake molds to form the crust, using one for each cup. Combine all remaining "filling" ingredients into a blender and pulse. (A bowl and fork can be used in place of blender.) Pour the filling over the crust and place in freezer for at least 2 hours or overnight. Pop the mini cheezecakes out of the molds, plate and top with the remaining blueberries.

Best stored in the freezer in a sealed container for up to 1 month.
*Tip: use silicone cupcake molds for easy removal

Makes 6 Mini Gluten-Free, Sugar-Free, Raw, Vegan Cheezecakes

What you'll need:

Crust

• 6 Fresh Bliss Balls

Filling

• 1 1/2 cups Fresh Cashew Crema
• 3/4 cups strawberries + extra for topping
• 2 tbsp lemon juice
• 2 tbsp agave
• 2 tbsp coconut oil (optional but helps with form and texture)
• cupcake pan
• blender

Push Bliss Balls into cupcake molds to form the crust, using one for each cup. Combine all remaining "filling" ingredients into a blender and pulse. (A bowl and fork can be used in place of blender.) Pour the filling over the crust and place in freezer for at least 2 hours or overnight. Pop the mini cheezecakes out of the molds, plate and top with the remaining strawberries.

Best stored in the freezer in a sealed container for up to 1 month.
*Tip: use silicone cupcake molds for easy removal

Makes 6 Mini Cheezecakes

What you'll need:

• 1 oz wheatgrass juice
• 2 tsp matcha powder
• 10 oz hot water
• 1 Tbs agave (or sweetener of choice)
• 1/2 cup coconut milk (or plant milk of choice)
• ice

In a bowl prepare the matcha with the hot water, whisk until frothy. Add agave and stir until dissolved. Fill glass up with ice, pour sweetened matcha over ice, then pour in wheatgrass. Fill the rest of the glass with coconut milk. 

Makes 2 servings

What you'll need:

• 1 cup Blue Wave Smoothie (thawed pouch)
• 1/2 cup canned coconut milk
• 2 tsp vanilla
• 1/8 tsp Himalayan Salt
• 1/4 cup chia seeds
• fresh sliced pineapple & coconut flakes (optional)

Mix together and let sit overnight in the fridge. Top with fresh pineapple and coconut to serve.
Makes 2 servings (or 1 - we won’t tell)

What you'll need:

• 1oz Wheatgrass Juice, fresh or frozen
• 1/3 cup HeartBeet Juice
• 3 cups blueberries, fresh or frozen
• blender
• popsicle molds

Combine all ingredients in blender and blend until smooth. Pour the mixture into popsicle molds and place the wooden popsicle sticks in about ¾ way down. Place in the freezer for at least 3 hours.

​*To remove the popsicles: from the molds, run the popsicles under warm water for about 15 seconds.