Does anyone else fell intimidated by those perfect looking vegan cheesecakes with several layers and smooth edges? Well, instead of using 5$ worth of coconut oil in one dessert try making a simpler, easier version that is made with the same simple ingredients but, boasts a whole different look! Everyone knows the miniature version of everything is more fun! These pumpkin cheesecake bites are perfect for a quick halloween party hor d'oeuvres  or that late night candy craving! 

I know you are thinking, another cheesecake recipe? This recipe was truly inevitable, I love pumpkin and I love vegan cheesecake! Every year I wait until pumpkins start popping up in stores so I can grab the biggest one to roast up at home. Unlike traditional cheesecake, this recipe showcases only the healthiest of fats from both coconut and cashews. Saturated fats found in coconuts have been found to help with weight loss and possible even help prevent Alzheimer's decease. Since coconut oil contains mainly medium chain fatty acids, it is immediately broken down for use. Coconut oil has also been found to contain antimicrobial, antiviral and anti-fungal properties. 

Cashews are one of nature's most versatile foods, from cashew butter on your oats in the morning, to cashew cream on a sweet potato at dinner, to cashew cheesecake for dessert, there is no denying that cashews can find their way into anything. These delicious nuts are actually a seed harvested off the bottom of the cashew apple, a native to Brazil. Though cashews contain less fat than most nuts, the fats they do contain are monounsaturated which fight against heart disease. Cashews also provide the body with copper, a nutrient needed for energy production, bone development and antioxidant defense. 

There will be a whole lot of pumpkin eating going on between the months of October to January. I try to keep pumpkin in the pantry at all times, since between me and my cat, who also loves pumpkin, we go through a lot of it. Pumpkin is one of the lower carb winter veggies. Whether you like it canned or fresh from the pot, pumpkin provides plenty of health benefits. In addition to its anti-inflammatory and antioxidant support, pumpkin is an excellent source of vitamins C and A. Even Christopher Columbus brought it back from the Americas to share with Europe! 

Gluten Free, Vegan, Almost Raw 

Ingredients:

For the Crust:

2/3 cup pecan meal*

2 tbs coconut oil, melted

2 - 4 tbs cold water 

1 good pinch sea salt

For the Filling:

1 1/4 cup raw cashews, soaked for about 4 - 6 hours

1/4 - 1/3 cup raw honey

1/3 cup pumpkin puree

1/4 cup filtered water 

1/4 cup coconut oil 

1 tsp cinnamon

1/4 tsp nutmeg

1 pinch ginger and cloves

1/2 tsp vanilla extract 

Chocolate Drizzle:

about 2 oz of a good quality vegan chocolate bar

1/2 tbs coconut oil

Instructions:

Soak your cashews and prepare your crust by combining the pecan meal, coconut oil, cold water and salt in a small bowl. Continue to add more water, one tablespoon at a time, until the mixture resembles a paste. Then, press it into a small freezer-safe glass container lined with parchment paper (mine was about 9 by 5 inches). 

To prepare the filling, add your cashews, pumpkin puree, honey, water, spices, vanilla and coconut oil to a high speed blender and blend until very smooth. Now, pour the pumpkin filling into the prepared crust and smooth it out with the back of a spoon. Freeze the cheesecake in the freezer overnight for best results. 

The next day, prepare to add on the chocolate drizzle. Melt the chocolate bar along with the coconut oil in a microwave safe dish for about 45 seconds. Once the chocolate has begun to melt, stir it around until it is smooth. Next, carefully drizzle on the chocolate and place the cheesecake back into the freezer. In about 10 minutes it should be ready to eat!

To serve, cut it into 1 in bite size pieces. This recipe keeps for about 7 days covered in the freezer, enjoy! 

*To make your own pecan meal, place about 1 cup raw pecans in a high speed blender or food processor and pulse on high for about 30 seconds until the pecans resemble a course flour (be careful not to over process or you will make pecan butter). Keep your leftover meal in the refrigerator for use in baked goods. 

I have decided to add a question for thought to every post, just for fun! 
Todays Question: What is your favorite seasonal fall treat? 

Post by: Rebecca

No candy thermometer needed here! Have you ever craved that decadent caramel taste, that sweet yet salty combination? This easy caramel recipe will have you saying mmmm all over again. While this might not have the stretchy, stick-to-your-teeth quality of old fashioned caramel, it does have a sweet and decadent taste all of its own. Now I know you are thinking “healthy caramel, isn’t that an oxymoron?” well despite what you may think, this recipe is both healthy and heavenly! 

Dates are what some people like to call “nature’s candy” and after making this recipe, you will find out why. Hints of salty, savory and sweet come together in this recipe to create the perfect balance of flavors. Dates provide that deep caramel like sweet flavor. Be sure to use medjool dates since they are extra moist and sticky, they are sold at most speciality food stores (I buy them from my local Ingles and Sams). Lucuma powder provides a subtle malty flavor while tahini adds a unique savory flavor. You can find lucuma powder online or at whole foods (or another health food store). Lucuma is actually an exotic fruit cherished by the Incas and is similar to the persimmon in appearance.Tahini or sesame seed butter, can be found beside the nut butters in almost any large grocery store. This recipe is very versatile and can be tweaked to meet your desires sub peanut butter for tahini or add in some cocoa powder instead of lucuma. You can also serve this at a party or get together as a dip alongside apple or pear slices! 

Ingredeints:

1 ½ cups fresh medjool dates (not the sunmaid kind)

1-2 tbs tahini

½-1 tsp salt

1 tbs lucuma powder (optional but recommended) 

½ cup chopped raw pecans or walnuts

¼ cup pure water (for thinning)

About 6 tart/sweet local or organic apples (I used cameo and golden delicious) 

wooden sticks for the apples

Ribbon if giving them as gifts! 

Instructions:

Slice dates in half and remove the pit, then soak in pure water for about 2-3 hours. When the dates are done soaking, drain them and add to a high speed blender with a plunger attachment or a food processor along with all other ingredients. Puree until completely smooth, it may take a minute to get perfectly smooth but it is well worth it! Add more water if needed and set aside while you prepare the apples. 

Wash 6 small apples and insert the sticks (center them as best as possible). Carefully cover the apple in caramel with a spoon, then finish it off with a sprinkle of chopped nuts, pushing them into the caramel to make sure they do not fall off. You can also add a pinch of salt on top of the final creation just to add an extra contrast of flavor. 

* optionally you can toast the nuts if you do not want this recipe to be raw. Chopped dark chocolate or cacao nibs would also be a