It’s that time of year again – put on your fuzzy socks, wrap up a warm scarf around your neck and eat some pumpkin pie.
Fall is my favorite time of year. I love the bold colors, the New England foliage, the crisp, cool air and the scent of cinnamon and roasted apples. Fall is also a season of festivities, with Halloween and Thanksgiving right around the corner. Many of you are busy planning family celebrations.
One of the things I love most about fall is that I have more time to spend in the kitchen, and you know how I love to bake!
I’ve learned some great holiday recipes from my grandmother which I still use today. I do try to keep things much lighter and plant-based though. My health & waist line always come first.
That being said, you never have to sacrifice yummy for healthy. Being creative with your ingredients allows you to make delicious desserts that are full of nutrition and totally guilt-free.
My gluten-and dairy-free pumpkin cheese cake is a perfect example. It is decadent and oh, so creamy without a single drop of milk or cheese. This is one of my favorite plant-based recipes because it is quick to make and requires zero baking.
You can make this cheese cake with any flavor you desire, apple, berry, sweet potato…the choices are limitless. It’s all about thinking outside the box, so go ahead, be wild!
Pumpkins are a great source of antioxidants called carotenes which give them their bright orange color. In addition, pumpkins are rich in potassium, magnesium, iron and dietary fiber, yet very low in calories — only 49 calories per cup!
Cashews, which I use for the “cheesy” base of this cake are also considered a superfood due to their high nutrient content. Cashews contain a ton of essential for health minerals, such as copper, phosphorous, manganese, magnesium and zinc. Not to mention, they are delicious, nutty and naturally sweet.
This recipe will knock your socks off, so strap on an apron and lets cook ♥
- 1 cup raw almonds or walnuts
- 1 cup raw pitted dates
- 1 Tbsp chia seeds (soaked in 3 Tbsp water for 10 min)
- 1½ cup raw cashews (soaked in water for 1 hour to soften)
- 2 cups roasted pumpkin puree
- 3 Tbsp lemon juice
- ¼ cup coconut butter (optional)
- ¼ cup raw honey or maple syrup*
- ½ tsp cinnamon
- Add almonds and dates in a food processor or blender and pulse until dough starts to form.
- Add in soaked chia seeds (which will look like jello). Blend for another minute to mix everything together.
- Spread the almond dough evenly at the bottom of a 9” pie dish. Stick in the fridge for a 5-10 minutes or until you prepare the filling.
- Drain the cashews from the water you soaked them in.
- Add all ingredients in a blender or food processor and mix until smooth. The creamy mixture will resemble ice-cream when done.
- Take the cheese cake crust out of the fridge and pour the pumpkin mixture on top.
- Spread evenly with a spoon or a spatula.
- Sprinkle a pinch of cinnamon on top
- Place cake in the freezer for about an hour to allow it harden.
- Once you take it out of the freezer, serve immediately or keep refrigerated. It is best is eaten with a day or two.