Pre-heat the oven to 350 degrees Fahrenheit and fill a standard muffin pan with cupcake liners. In a bowl, combine the graham crackers and melted butter. Transfer about 1 tablespoon of the mixture to each liner, pressing down firmly to create a compact crust.
In a large bowl, beat the cream cheese and sour cream together. Add the egg, sugar, vanilla, and goji powder and mix until smooth.
Transfer about 2 tablespoons of the cheesecake mixture to each cavity. Bake for 18 to 20 minutes or until a toothpick comes out clean. If you’d like to remove the wrappers, let the cheesecakes cool completely. Serve chilled with whipped cream and berries.
1 to 2 tablespoons Nature's Earthly Choice™ Goji Powder
1 teaspoon Nature's Earthly Choice™ Maca Powder
1 cup plus 2 tablespoons sweetened shredded coconut
Pre-heat the oven to 350 degrees Fahrenheit. Beat the egg whites until frothy. Add the sugar, salt, goji powder, and maca powder. Mix well.
Fold in the shredded coconut and mix until thoroughly coated and combined. Transfer tablespoon-sized scoops to a metal sheet lined with parchment paper. Flatten down slightly and bake until golden brown, about 11 to 13 minutes.
2 to 3 tablespoons Nature's Earthly Choice™ Goji Powder
Add the ingredients to a high-powered blender or food processor. Blend until combined, pausing occasionally to scrape down the sides. Add more sweetener, nutritional yeast, lemon juice, or goji according to your taste preference. Store in the refrigerator and serve on bagels, English muffins, or toast.