Tag Archives: So Delicious coconut creamer

PUMPKIN PIE DESSERT HUMMUS

It is that time again…time for me to go pumpkin crazy.  Let’s see, so far this week I have had a Pumpkin Pie Smoothie (someday I’ll get around to writing down my recipe), pumpkin tamales (Thank you Mother’s Market!!!), and I ate my fair share of pumpkin while developing the recipe that follows…one that is sure to become a favorite for me.

I bought 10 cans of organic pumpkin at Trader Joe’s last week (no joke) and set to work in the kitchen to work on an idea I had while trying to fall asleep the night before.  Apparently that is what I do.  While other people have sugarplums dancing in their head, I have pureed pumpkin.

My first dessert hummus (Peanut Butter Chocolate Chip) was such a hit with my kiddos that I wanted to come-up with another dessert hummus which would satisfy their sweet tooth and pump them with lots of fiber and protein.  This new dessert hummus recipe is even healthier than my first since it is nut-butter free and thus low-fat.

I hope you enjoy this recipe as much as I do…I have been known to eat it by the spoonful.

Rest assured, there is sure to be lots of pumpkin on Veggie Grettie reader’s future.

INGREDIENTS

15 oz. can organic chickpeas, drained and rinsed
15 oz. can organic pumpkin 
10 Medjool dates, seeds removed
1/2 cup plant-based milk of choice (So Delicious almond or coconut milk works great)
1/4 cup So Delicious creamer (I used vanilla)
1 Tbs. pumpkin pie spice (That is NOT a typo, I like LOTS of spice)
2 tsp. alcohol-free vanilla
2 SweetLeaf stevia packets

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Place all of the ingredients into the food processor (a high-speed blender will probably work, but I haven’t tried it) and pulse a few times to incorporate.  Process for 1-2 minutes and stop to scrape down the sides.

Repeat processing until extremely smooth.

Store in the refrigerator.

For a printable version of this recipe click HERE.

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PATRIOTIC CHEESECAKE – Vegan and Gluten Free

This recipe is my entry for the Spunky Holiday roundup.  I recently came across the blog, The Spunky Coconut, and am so glad I did.  I have already made several of the recipes from the site and my family has loved them.  I really like the idea of a recipe round-up and the sense of community participating in one creates.  I had a lot of fun creating this cheesecake for the round-up and my family and I have had even more fun eating it!

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INGREDIENTS

CRUST
1 ½ cup Gluten Free graham style crumbs (I used kinnikinnick foods)
1-2 packets stevia
6 Tbs. Earth Balance Soy-Free Spread
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BASIC FILLING
2 cups raw cashews (soaked 6-8 hours)
1 cup unsalted macadamia nuts (soaked 6-8 hours)
2 tsp probiotic powder (I used New Chapter All Flora)
½ cup filtered water
1 Tbs. meyer lemon juice
1/3 cup So Delicious Vanilla coconut creamer
1 Tbs. vanilla flavor (mine is by Frontier)*
4 Tbs. agave or maple syrup
4 stevia packets
Pinch of salt
*Do not use vanilla extract.  Since this is raw the alcohol will not cook out and will taste bad.
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Blue
½ cup frozen organic blueberries
1 cup Basic Filling
All natural blue food coloring (optional)
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White – Basic Filling (as is) OR
1/2 cup sliced bananas
1 cup Basic Filling
 
Red
½ cup sliced organic strawberries
1 cup Basic Filling
All natural red food coloring (optional)

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Upon first glance this cheesecake recipe seems much more time consuming than it really is.  This is how I easily tackle this recipe…

In the morning put 2 cups of raw cashews and 1 cup of macadamias in a container and cover the nuts with filtered water.  Place the container in the fridge to soak (click here to see how I did just this for raw vegan goat cheese).

In the afternoon or evening take the container of cashews and macadamias out of the fridge and drain and rinse the nuts.  Place the drained and rinsed nuts in your Vitamix along with ½ cup filtered water and blend VERY well.  This process will take quite a few minutes and your Vitamix will be working very hard!  Make sure you use the center agitator to help it along.  You want to mixture to be very, very, very smooth…it will be warm from all of the blending.

Once the mixture is smooth, place it in a bowl and combine with the probiotic powder.  Mix well.

Place the mixture in a cheesecloth lined colander and cover it.  Place the colander in a bowl (in case any liquid leaks out) and leave it out at room temperature for 12 hours to cure (overnight).  You can also place a plate and pie weights on top of the cheesecloth to encourage the release of moisture.

Meanwhile make the crust by combining the graham style crumbs with the melted Earth Balance and Somersweet.  Once combined, press the graham crust into the bottom of a springform pan or create individual cheesecakes by using a mini crumb cake pan and filling each with 1 Tbs. of the graham crust mixture and pushing it down (in a crumb cake pan the bottom of each cake lifts-up to help unmold the cakes).  Place in the fridge to set-up.

In the morning place the cured cheese mixture in a bowl and use a hand mixer to blend in 1 Tbs. lemon, 1/3 cup So delicious, 1 Tbs. vanilla, ¼ cup agave, 4 stevia packets, and a pinch of salt.  The Basic Filling recipe is now complete.

Create the blue layer by blending 1 cup of the Basic Filling with ½ cup of frozen blueberries (optional blue food coloring).

For the white layer, either use the Basic Filling as is or blend 1 cup of the Basic Filling with ½ cup of sliced bananas.

Create the red layer by blending 1 cup of the Basic Filling with ½ cup of sliced strawberries (optional red food coloring).

Pipe a small layer of the blueberry mixture onto each crust.  Smooth the layer to make it level and follow with a layer of white, and then a layer of red.  Place in the freezer to set-up for 1-2 hours or overnight.

Remove from the freezer 10-15 minutes before serving to allow the cheesecake to thaw slightly.

Top with your favorite non-dairy whipped cream and fresh berries.

For a printable version of this recipe click here.

Note – I am a Vitamix affiliate and whole-heartedly endorse the use of this wonderful machine!

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Filed under Cheesecake, Dessert, Gluten Free, Nuts, Raw, Recipes, Vegan, Vegetarian