Okay, so Thanksgiving is just around the corner and with Thanksgiving comes the tradition of eating copious amounts of food. Thanksgiving is a bitter-sweet holiday for me, I am always so completely devastated by the by the estimate that close to 45 million turkeys are inhumanely killed in the United States for this day, each year. It is definitely not a thanksgiving for the turkey.
However, one thing that I am finding solace in, is introducing people to vegan and cruelty free foods, that are delicious and way healthier for you. This year is especially important to me that there are plenty of vegan and gluten-free desserts on the table because a few weeks ago my Son was diagnosed with a ton of allergies. Previous to this he was following a vegetarian/pescetarian diet. Not anymore though, his diet is now looking more like a vegan way of life, with fish included. He cannot eat gluten, eggs, or dairy products. On top of that peanuts are a concern, as well as corn, and a few other things.
I am sure, parents who are in the same position can relate to the feeling of not wanting your child to miss out on things like deserts at thanksgiving. I just want to see my Son happy, and know that even if there are certain foods he cannot eat, there are options, like this recipe I am sharing today.
The following vegan and gluten free cheesecake comes from the book, Love on A Plate, which is full of healthy recipes that do not require any cooking, yes you read that correctly!
Cara’s Fruit-Topped Cheesecake
- 3 cup Brazil nuts
- 3 tablespoon coconut oil
- 3 tablespoon maple syrup
What to do
- Put brazil nuts into a food processor and pulse chop for 4 seconds, 3 times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces.
- Pour into a bowl with maple syrup and stir, mixing very well.
- Brush a spring form pie pan with coconut oil and press the brazil nuts into the pan forming a very thin crust. So thin, it is one more push away from cracking. It’s optional if you want to go up the side of the pan.
- Set Aside
- 3 cup coconut meat
- 2.5 cup unsoaked cashews
- 9 tablespoons maple syrup
- 1.5 cup coconut water
- 3 teaspoons vanilla
What to do
- Put all the filling ingredients in blender and blend on high until creamy and smooth.
- Pour into pie pan.
- Put in freezer to set for 25 minutes, and then let chill in the refrigerator for 4 hours before serving.
Place one bag of thawed frozen raspberries in blender and blend on high for six seconds, pour into a squeeze bottle, and drizzle over pie.
Scatter dried pineapple, strawberries, shredded coconut, cacao nibs, grated orange rind or mint leaves on top.
Thanks for stopping by Willy B Mum, we hope you enjoy this decadent plant-based alternative to a cheesecake.
Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz; $29.97.