Happy Thanksgiving my lovely readers!
I know this greeting is coming early for many of you, or for many, you may not even celebrate this holiday. Whether you celebrate it or not I just wanted to let you all know, I am so supremely thankful for each and every one of YOU! You my dear readers, along with the comments you leave give me the strength and confidence to keep coming back to this space post after post, week after week to share my musings on food and life. I am so grateful you all give me these couple minutes of your day. Never change, you are all just wonderful and I couldn’t ask for better!
Instead of posting one of the recipes I teased you with in this post, I thought it would only be fitting to share my Thanksgiving dessert. It’s so delicious though, you won’t be disappointed!
Is there anything better this time of year than pumpkin? The comforting scent and taste instantly warms your taste buds, tummy and soul and just screams to be enjoyed curled up under a blanket with some hot tea.
It’s also the quintessential Thanksgiving flavour. While I didn’t have the time to think up a revolutionary new dessert to create, I did make something amazingly tasty that I think you should all go whip up right now, no matter how much pumpkin goodness you may have consumed over the weekend.
This pumpkin cream cake is a delicious recreation of my Raw Strawberry Cream Cake, slightly lighter in texture and more autumnal in flavour. It’s a cross between a pumpkin pie and a pumpkin cheesecake with some tang from the lemon juice, warming scent from the cinnamon and creamy texture from the cashews. It’s not raw as it has pumpkin puree as well as a little maple syrup, but it’s no-bake, allowing the oven to be reserved for whatever special main dish you are cooking up. The filling uses cashews and coconut oil to achieve the cheese cake texture, but the filling still feels light thanks to the addition of pumpkin and banana. There’s also very little added sweetener since the dates in the crust and banana provide most of what’s needed. Of course, I added in a little maple syrup, just because I love it so much.
Sweet and decadent yet healthy and wholesome, this is a cake to please even the toughest of critics. We all happily dug into large slices here, despite being stuffed full of Thanksgiving dinner.
No Bake Pumpkin Mousse Cake (Vegan, Gluten-free, Refined Sugar-Free)
- 3/4 cup pecans
- 3/4 cup medjool dates
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups raw cashews, soaked
- juice of 1 lemon
- 1 banana, cut into chunks (cake will firm up faster if you use frozen for this)
- 1 1/2 cups pumpkin puree
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 tsp cinnamon (or pumpkin spice)
- 10 drops stevia (or more maple syrup)
- 1/3 cup coconut oil, melted
- pecans if desired
For the crust, pulse the pecans in a food processor until finely ground then add the dates and sea salt and process until the mixture will stick together when you press it. Press the mixture into an 8-inch spring-form pan and place in the refrigerator while you make the filling.
Rinse the food processor then add the soaked cashews and all other ingredients to the food processor and process until smooth. With the processor running, slowly pour in the melted coconut oil until fully incorporated.
Pour the filling in top of the crust and spread smooth with a spatula. Garnish with pecans if desired. Refrigerate for at least 3 hours to firm up.
And there you have it. I hope you all had a wonderful weekend with friends, family and overeating!