I've been so busy with holiday chocolate orders (thanks to all of you who have ordered!) that I haven't created any new raw desserts lately, but I thought I'd share some of my favorite Christmas dessert recipes from the past. While I've made these cheesecakes/squares at different times of the year, their flavors are perfect for the holidays. I might also mention that these desserts are so pretty and delicious that no one will know they're raw, vegan, gluten free, and healthy!
Check out the winter wonderland here right now! We had a huuuge dump of snow this weekend. I went for my first snowmobile ride of the season with J today.
Mandarin Orange Cheesecake on Pecan Ginger Crust with Cranberry Pomegranate Compote, and Candied Pecans
I love the flavor and texture combination of this cheesecake. A creamy smooth citrus cheesecake on a dense gingery crust, paired with tart cranberry and sweet pomegranate, and rounded out with the crunchy candied pecans. It's really light and refreshing. Raw candied pecans found HERE.
Pecan Ginger Crust
1 1/4 cup pecans
1/3 cup pitted, packed dates - finely chopped
1 tablespoon minced ginger*
1/2 teaspoon pure vanilla extract
Pinch of salt
Grind all ingredients together in a food processor to create a dough.
Press the dough into the bottom of an 8" or 12" spring form pan.
I made a plain crust that you see here, and I made some of them with a chocolate crust too, which was just almonds, dates, and cacao powder.
1 cup almonds
2/3 cup raisins
Pinch of salt
1/2 - 1 teaspoon water
In a food processor grind the almonds into crumbs.
Add the raisins and salt. Process until the raisins are completely broken down.
Add the water starting with 1/2 teaspoon. If the mixture is still too crumbly, add more water. The mixture should hold together when pressed in your hand.
Press into the bottom of mini silicone muffin cups or bottom of an 8" spring form pan.
The mango is just an undertone in the filling - you won't really taste it with the coconut and cardamom, but I had some very ripe mango that needed to be used up and knew the flavor was neutral enough to combine with the other flavors.