Well, I had planned on getting a few recipes posted BEFORE Thanksgiving. Then I got the flu. And we all know how that goes. So I apologize. But today I’ll be sharing the delicious meal my family ate on Thanksgiving and the recipe for the delicious dessert we had.

I hope you all had a wonderful Thanksgiving… well, to all my American followers. Otherwise, I hope you had a great Thursday ;).

I realize there is a giant turkey in the middle of this table. I might be vegan, but my family is not. Don’t worry, I didn’t touch it.

The Menu: (recipes from other sites are linked)

New Mexican Red Chile Turkey

Pumpkin Risotto (To die for!)

Cornbread Stuffing

Cranberry, Fig, and Pistachio Relish (the best cranberry sauce ever!)

Kale and Persimmon salad (recipe coming soon)

Roasted Butternut Squash, Brussels Sprouts, and Apples (This was supposed to be a stuffing, but I left out the bread and broth and it came out amazing)

Roasted Beets with an Orange-Anise Glaze (from Thrive magazine)

Raw Vegan Caramel Apple Cheesecake (recipe below) (Also to die for!)

Now let’s get on to the best part of the meal, DESSERT!

Raw Vegan Caramel Apple Cheesecake

Serves 6-8

*Be sure to read full recipe before beginning to make this cake as it does need to be made ahead. It’s very easy but requires some setting.

Crust:

1/2 cup sprouted and dehydrated buckwheat*

1/4 cup sprouted almonds

1/4 cup sprouted walnuts

1/2 cup shredded coconut

1/2 cup dates, soaked

3 tbs. dried chopped apple

1/2 tsp. cinnamon

1 tsp. vanilla extract

Pinch of salt

*You can just buy buckwheat groats from the store, soak overnight and then dehydrate in your dehydrator or in the oven at a low temperature for several hours. If you don’t care about being fully raw, you can soak them and then dry them in the oven at 250F for about 30-45 minutes.

Combine the first 4 ingredients in the food processor and process until beginning to break down. Add the remaining ingredients and process until  a dough-like consistency forms.

Press the dough into the bottom of a springform pan and up the side by 1/2 inch. I line the pan with parchment paper, but that is optional.

Place crust in the freezer while you make the filling.

Filling:

2 cups of cashews, soaked for at least 4 hours

1/2 cup coconut cream from the top of a can of full fat coconut milk that has been refrigerated

2 gala apples, peeled

1 tbs. lemon juice

1 vanilla bean

1/4 cup maple syrup

4 tbs. coconut oil

1 tsp. cinnamon

Process your cashews first (in food processor or high speed blender) until the break down and begin to smooth out. Add the remaining ingredients and process until completely smooth and creamy. Taste test. Of course.

Remove crust from freezer and pour the filling on top. Smooth out. Return to freezer for at least 2 hours. You can make this ahead and keep in the freezer until the day of. Let thaw in refrigerator for 2-4 hours before making the topping and serving.

Topping:

1 fresh apple (gala, honey crisp, or pink lady)

1/4 cup dried apple (if freeze dried, soak in warm water first to soften)

Chop all apple into bite size pieces.

If you don’t mind it being not 100% raw, you can sauté the apples in a little coconut oil until soft.

Caramel:

1/2 cup dates, soaked

1 tbs. maple syrup

1 heaping tbs. almond butter

1 tsp. vanilla extract

Pinch of salt

2-4 tbs. coconut cream from the top of the coconut milk can

1/4 cup water

Combine all caramel ingredients in food processor using only 2 tbs of the coconut cream to start and NONE of the water. Process until smooth and silky. You’ll want to taste at this point and see if it is the caramel flavor you desire. Adding more coconut milk increases silkiness.

You want your caramel to be a pourable consistency (not thick), add water slowly as necessary to reach desired consistency.

GET YOUR CHEESECAKE OUT! Remove the springform bottom from the edges and place cake on a serving dish (with bottom still attached). Decorate the top with your apple pieces and then using a spoon, pastry bag, or plastic bag with a hole cut out, drizzle the caramel over the top.

I apologize for my messy presentation, we all just wanted to eat it last night! 🙂

Again, I hope you all have had a wonderful holiday and are enjoying your post T-day bellies ;). The holiday season has officially begun!