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Haskap Gummies Recipe

An on-the-go snack your entire family is sure to love – a healthy twist on everyone’s favourite candy, packed with all the benefits and yummy flavour these superberries have to offer.

Haskap Vegan Cheesecake

A dreamy, creamy, and best of all, VEGAN cheesecake – filled with freeze-dried haskap berries, giving it a gorgeous purple hue, delicious any way you slice it.

Haskap Lemonade

A refreshing bevvy perfect for any occasion – infused with haskap berries and fresh seasonal fruit, this easy-to-make recipe is your best friend throughout those hot summer days.

Detailed Recipes

Crust Ingredients:

1 cup nuts of choice (pecans, walnuts, almonds)

1 cup almond flour

½ cup maple syrup

4 tablespoons coconut oil

2 teaspoon cinnamon

1/2 teaspoon kosher salt

1 tsp vanilla extract

Cheesecake Filling Ingredients:

2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)

½ cup canned coconut milk, shaken

¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)

⅓ cup pure maple syrup

1 tablespoons lemon extract

1 tablespoon vanilla extract

2 tbsp fresh lemon juice

¼ cup freeze-dried haskap berries

6” springform pan

Food Processor or high powered blender

  1. Grease a 6” springform pan with coconut oil.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small nut bits remaining. Don’t over process, or it will turn into nut butter! Press the dough evenly along the bottom of the prepared pan. Place in the freezer and allow to harden.
  3. In the same food processor  combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  6. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  7. You can let thaw for about 20 minutes from frozen at room temperature, or for the best texture, transfer to the refrigerator at least an hour before serving. Store in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.

1 cup haskap berries

1 cup freshly squeezed lemon juice

3-4 cups sparkling water

Simple syrup or lakanto monk fruit extract to taste

Garnish: haskap berries, lemon wedges, mint leaves

  1. Place all ingredients in a 1-liter pitcher or divide into 4 individual glasses.
  2. Stir ingredients to combine.
  3. Garnish with optional garnishes.

1 cup haskap berries 

1/8 cup water

1 Tbsp lemon juice

2.5 Tbsp gelatin

Honey, maple syrup or monk fruit extract to taste

Square glass baking dish and small cookie cutter stamps

Or silicone gummy molds

  1. Place unthawed haskap berries, water, lemon juice and sweetener of choice into a blender or food processor and blend until smooth. Pour haskap berries into a pot and heat on medium heat until warm. Sprinkle gelatin over warm haskap berry mixture and allow to “bloom” for a few minutes. Whisk to combine.
  2. Pour mixture into a baking dish greased with coconut oil or silicone gummy molds. Place in the fridge to set for a few hours.
  3. Remove from fridge and stamp with cookie cutters or remove from silicone molds and store in the fridge in an airtight container.