Nut-free Cheesecake with Spiced Cranberry Sauce

Posted by: on Nov 15, 2012 | 40 Comments

My Partying Heart

and Thanksgiving

Yup, I realize that Thanksgiving is one week away but since we don´t celebrate Thanksgiving in Sweden I thought I’d give myself the freedom to approach it in whatever way I wanted. And to write about the funny/overwhelming/crazy party I attended this Saturday…

A dear friends birthday, loud music, small apartment and trying to have a normal conversation but ending up having a yelling one instead. Many times I much rather be without that kind of banging noise and buzz but I loved it. Free spirit and an open heart helps. I ended up staying in the kitchen for most part of the evening (no surprise there) and there were so many people I wanted to say hello to, hug, hear about what they had been up to and of course dance, but that´s not how it went.

I got stuck in the eyes of a few sparkling dear ones and their stories. I listened to friends deeply in love, to aspiring dreams in creation and nothing else could get my attention. Even the superfood-y, fizzy, virgin drink stayed on the table for better part of the evening while my focus was on the beautiful ones speaking their desires.

At times I found my hands pressed closely over my heart, not knowing how they had found their way there but truly feeling the importance of that touch. New relationships had begun and new goals had been found. Hands close to heart. Powerful waves of soul gifts finding their way towards the shore and eyes on fire with desire. Hands close to a singing heart.

That heart of mine sang with gratitude for being able to feel and see the joy that poured over everywhere. Little smiles through the room between lovers. Shy but proud visions. New pairs of hands tightly locked. Growing baby bellies. I had a nice view of all I needed to see right then and there. From the kitchen. Naturally.

So, I’m having a little Thanksgiving feast this week. So thankful I am for GRATITUDE and it´s constant expansion.
Hot beating Gratitude and hands pressed over a bursting heart.

Fun & Fabulous Facts

I´m gonna keep this section short and simple this week since I want you to focus on that beating heart of yours and of those every day things that you are so insanely grateful for.

With a dessert like this on your Thanksgiving table you will be able to keep shining and smiling for many more hours after the meal has ended. No need for a bloated belly, a stressed system or a tsunami of insulin running trough your veins. How about filling your feast with sensationally delicious vegan dishes and treats that will give you both an energy, beauty and detox boost all while you are devouring it´s flavor explosions. No need to cut out the good stuff. Just emphasize the good stuff that your body adores too.

In short: Eat food that loves you back.

Vegan (almost Raw) Cheesecake w Cranberry Sauce

Oh these flavors combine like a unicorn and a rainbow in a complete firework of love! Silky sweet cheesecake together with the tart cranberry sauce and spices that makes you long for Christmas. If you want to you can absolutely make a ”regular” cheesecake instead of these ”cannelloni” cuties. If so, double or triple these batches.

Makes 7 small cheesecake bites

RAW Crunchy Fig base
200 g Dried figs

1/2 cup (1dl) Pumpkin seeds
1/4 cup (1/2dl) Sunflower seeds
1-3 tsp water
1 pinch of good quality salt

1. Roughly cut the figs and put in a food processor, blend until a dough is formed
2. Add the seeds and salt, blend
3. If neccesary add the water and blend until a firm dough is formed.
4. Use a rolling pin to make a thing square of the fig dough and cut it in 7 long pieces.
5. Roll them up individually and press together the ends. Put in the fridge while making the sauce and the filling.

Cheesecake filling
1 can of coconut milk (for raw version use a young coconut and blend meat+water)
2 small organic bananas
1/2 organic lemon, zest & juice
2 tsp ground cardamom

1. Place cans of coconut milk in the fridge for at least 6-10 hours to cool and seperate. Open can and scoop out only the top firm white layer and put in a bowl. (Save the liquid for a soup or smoothie!). Wisk until creamy.
2. Blend bananas, lemon juice, lemon zest and cardamom in a separate bowl using an immersion blender. Gently fold into the creamy coconut and place in the freezer.

RAW Spiced Cranberry Sauce
3/4 cup (2dl) Frozen cranberries, thawed
3 large soft dates, pitted
5 tbsp water
1/2 star anise
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
4 cloves
1 organic orange, juice + zest

1. Grind star anise and cloves in a coffee grinder or by using a mortar
2. Mash the pitted dates in a bowl using a fork and add the rest of the ingredients. Continue to mash/wisk using the fork.
3. You can add the spices little at a time to make sure the flavor suits you. 

Arrange
1. By using a small spoon fill the fig rolls with the lemony cheesecake, top with cranberry sauce (or put the sauce on the side).
2. Sprinkle with some additional cardamom and enjoy, baby, enjoy!

Leaving the party with Fabian close to me and driving home beneath the bright stars did not make matters worse. After cup of tea with myself I was ready for bed. There is magic everywhere and I feel grateful to be able to see it. The awesomest thing is: You can too.

Lets have an extravagant love party in the comments below and share one thing that you are thankful for this Thursday.

Press your hands to your heart and really feel it. Shout it. Dance it. Aaaaand.. eat it in the form of this cheesecake;)

Honeys, I love staying in touch with you on Twitter & Facebook too <3

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40 Comments

  1. kathleen
    15 november, 2012

    Sounds yummy. I think this should work with a coconut creme product (which is raw) rather than having to separate the coconut milk. I love coconut creme. Have you tried it? Like eating candy out of a jar. Think I will try it that way but not sure when.

    Reply
  2. kathleen
    15 november, 2012

    Hi again. One more thought is you could soak the dates in a little orange juice first to soften them up more.

    Reply
    • ElenoreEarth
      15 november, 2012

      Hi Kathleen,

      Wonderful ideas! I love coconut creme but wanted the recipe to be accessible so as many as possible.

      Have fun playing with it!

      Reply
  3. Ariane
    15 november, 2012

    That looks so yummy!! The pictures are beautiful :)

    Reply
  4. Falan
    16 november, 2012

    My life feels full of gratitude, but I’ll say in this moment I am grateful for this recipe cause it looks aahhmazing! :) A must-maker!

    Reply
    • ElenoreEarth
      16 november, 2012

      And I am so grateful for that you will feel all my love when making it!

      Reply
  5. Malin @ VeganParade
    16 november, 2012

    YUMMIE!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  6. celia
    16 november, 2012

    yay, a lovely nut free recipe. I am going to try this, looks delicious !

    Reply
  7. Robyn
    16 november, 2012

    Yum,,,Sooo making…love that it is nut-free too! Have an AWEsome weekend :)

    Reply
  8. Andreia
    16 november, 2012

    Hi Elenore,

    Your words are so sweet and compassionate…You´re a good person :)
    Its always nice to read your posts and newsletters…you´re always happy and you make us feel happy with your gorgeous recipes and happy histories!
    It´s so nice to feel your LOVE for earth and life :)

    Reply
    • ElenoreEarth
      18 november, 2012

      Andreia, How wonderful it is to hear that you feel the warmth of all those love sparks I send out into the world.
      You are a love spark yourself!

      Reply
  9. Debbie
    16 november, 2012

    Thank you for helping us celebrate a beautiful Thanksgiving!

    Reply
  10. Rebecca
    17 november, 2012

    I am thankful for YOU and your wonderful blog and loving, inspirational thoughts. I cannot wait to try this – so nice to see a raw cheesecake that is not one big dense ball of nuts, this looks so light and fabulous. Happy Thanksgiving dear! (PS Any other ideas à la Earthsprout for Turkey-friendly vegan Thanksgiving dishes? Most welcome – as are you, at our Thanksgiving table anytime! :) Sending lots of love, hope your day is as spicy and sweet and filled with love as this cheesecake!

    Reply
    • ElenoreEarth
      18 november, 2012

      M-mmm maybe next thanksgiving at your table then..? ;)
      This weeks post (coming up on Thursday) will also be a great one for the holiday of gratefulness!

      Reply
  11. Leah
    17 november, 2012

    yay elenore!

    been pouring over cookbooks in search of inspiration for our holiday dessert and this is it!!! can’t wait to taste it.

    happy giving of thanks everyone! xo

    Reply
  12. Oly
    17 november, 2012

    Thank you for sharing all your wonderful feelings with us, I’m so moved! My heart is so thankful for the loving, beautiful life that I’m living <3

    Reply
    • ElenoreEarth
      18 november, 2012

      Ah, yes – a relaxed and joyful heart is all there is to it! <3

      Reply
  13. Thewoodenspoon
    18 november, 2012

    Oh amazing recipe!!!!! I have been making lots of fresh coconut creme with lovely local coconuts…this recipe will do it some serious justice. Thankyou!!!! Peace

    Reply
  14. Danielle @ Fresh4Five
    18 november, 2012

    I love your little cups! just perfect.

    Reply
  15. Marissa
    19 november, 2012

    These are adorable! Lovely story to go along with the recipe, too. Those are the moments that make you feel as if all is right with the world.

    This year, I am thankful that I am not the only one in my family celebrating Thanksgiving with cruelty-free fare. I’m thankful that they value their health and value animals lives. I won’t be the only vegan at the table and that is something to celebrate!

    Reply
  16. Carol
    20 november, 2012

    This recipe sounds AH-MAZING!! I recently made a cooked fresh cranberry sauce using freshly squeezed orange juice, a few teaspoons of zest, and star anise. It is delicious! I love cranberry and orange combinations. I am particularly fond of figs and sweet young coconut, so this recipe REALLY sings to me!! I am excited to try it! Thanks so much!! :D

    Reply
    • ElenoreEarth
      20 november, 2012

      M-mm that sounds really great! I hope you’ll like this one too <3

      Reply
  17. Carina
    20 november, 2012

    Hi,
    this sounds really delicious and looks so beutiful! Except for the bananas… Do you have any idea of what I can use instead of bananas?

    Reply
    • ElenoreEarth
      20 november, 2012

      Hi Carina, You can sub the bananas for ripe avocado + dates instead!

      Good luck!

      Reply
  18. Weevie
    21 november, 2012

    For years, I made the family cheesecake. A family recipe handed down through the years. One year I even made my own pot cheese from butter milk.

    Well this year there was not going to be cheesecake BUT now there is. Thanks to this marvelous find. This is just what I needed to perk up my holiday this week. Thank you and tmro, it’s off the get ingredients to make this delectable tempting so naughty it’s good for you sinful goodness
    Love and light.
    ~gd420mj

    Reply
  19. Deborah
    22 november, 2012

    Love that I found you. I am thankful for everything in my life today but especially my 5 dogs,4 horses,my partner, the forest, pine trees & the needles they fall on the path. And i wish happiness to all as well.

    Reply
    • ElenoreEarth
      23 november, 2012

      Wow, amazing Deborah!

      Pine trees are so magical indeed! Wishing you the most wonderful weekend!

      Reply
  20. Veronica
    23 november, 2012

    Tack för ännu ett ljuvligt recept! Ska absolut prova! Älskar små munsbitar.

    Ha en härlig helg!!

    Reply
    • ElenoreEarth
      23 november, 2012

      M-mm detsamma! Munsbitar är bäst men detta funkar även toppen som en cheesecake tårta;)

      Reply
  21. Leah
    24 november, 2012

    Hi Elenore

    Me and my friend are going to make this recepie tonight, so I hope you read this in time :) Im going to use a can of coconut cream instead of seperating the can of coconut milk, how much cream from a can of coconut cream should I be using?

    Thanks
    Leah

    Reply
  22. Stephanie
    24 november, 2012

    Holy crap! these look AMAZING!! a crunchy fig crust?!?! Yes please. You my dear, should put out a cookbook with Sarah B! It would be the best cookbook ever. Just saying.

    Reply
  23. Gina
    29 november, 2012

    Wow this looks very tasty and I especially like the twist in the unaverage way of preparing it. I did a raw dessert for thanksgiving too! http://heartybite.blogspot.de/

    Thank you for inspiring me with every new post!

    Reply
  24. Sarah
    8 januari, 2013

    This was my first time trying one of your recipes, I’m no chef – i can do basic meals and follow recipes and occasionally make everything up as i go along. It is my dad’s birthday so i made this for him as a treat :) He ate three of them! BEFORE DINNER

    Amazing food you have on here, i think i’ll have to try more
    thank you for all this xxx

    Reply
  25. Melora
    23 februari, 2013

    may i ask how much i should put for a bittersweet chocolate but using vegan sugar? :) or perhaps agave nectar?

    Reply
    • ElenoreEarth
      24 februari, 2013

      Hi, not sure what you mean since there is no chocolate in this recipe..?

      Reply
  26. Natalia
    17 november, 2014

    This looks so good! thanks for sharing!

    Reply

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