This next post in our Thanksgiving series comes from one of my favorite bloggers, Kristina of spabettie. I am not sure how, but every single time I open my google reader, there always promises to be at least one, if not more, amazing new recipes from spabettie. Every one looking even better than the last. I don’t know how she does it. Kristina’s recipes are always so delicious, healthy and totally approachable, plus you can tell she really has fun creating all of it. This recipe for Salted Caramel Cheesecake is definitely no exception and would make the perfect Thanksgiving dessert instead of all of the sugar and dairy-filled usual suspects. Enjoy.
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I am always honored when asked to appear on another website – especially when asked by someone like Beth – who shares the same ideals, is wonderfully creative, who is a bright spot in my days! I am thrilled to be a part of Beth’s Thanksgiving Series – I so love the holidays.
The dessert I created for Beth is a classic spabettie recipe – free of many ingredients but still insanely delicious! There are three layers and several steps, but this is a straightforward and simple recipe that is a proven crowd-pleaser!
[print_this]salted caramel cheesecake – dairy, egg, oil, soy, gluten and sugar free, vegan, raw
makes one 9 inch cheesecake
raw pecan crust
- 1 cup pecans
- 1 1/2 cups Medjool dates
Line a 9 inch spring-form pan with parchment. In food processor, pulse hazelnuts to a fine crumb. Add dates, process until combined completely. Press into spring-form pan.
salted caramel cream sauce
- 1/2 cup raw cashews
- 3/4 cup water*
- 1 1/2 cups Medjool dates, soaked
- raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)
*add more water for a more liquid sauce; for this recipe I wanted a thick salted caramel layer
In food processor, combine cashews and water to make a cashew cream. Add dates and raw salt, process to a creamy smooth sauce. Set aside (this will be used as the cheesecake sweetener and the top layer).
- 2 cups cashews, soaked several hours
- juice of two lemons
- 1/2 cup salted caramel cream sauce (see recipe above)
- 1/2 cup Irish moss paste (see instructions here)
Process cashews in food processor, add lemon juice and blend until creamy. Add caramel sauce and Irish moss, blending until incorporated and mixture is smooth. Spread in an even layer over crust. Pour / spoon salted caramel cream over cheesecake layer, smooth in an even layer. Place in refrigerator to set. [/print_this]
Thank you, Beth – and thank you all for reading – Happy Holidays!
spabettie focuses on (mostly!) healthy recipes with vibrant fresh foods – choosing clean and organic, while leaving room for indulgence. Kristina enjoys the challenge of making a ‘regular’ recipe vegan and or gluten free, and creating unique recipes from scratch.
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