Vegan Thanksgiving Dessert Roundup

Happy Thanksgiving fellow Canadians! What yummy things will you be serving up for the holiday? I've been starting to make lots of Autumn treats. So many ideas and so little time! I'm glad to see that so many liked my raw caramel apple cheesecake. I must say, it's a real winner and I hope you'll give it a try. Next time I will double and serve it as a large cheesecake.

Since I don't have too much time today to share new recipes (still have to take pics, edit existing pics, etc...) I thought I'd do a quick dessert roundup of things I've made in the past. Some things are raw, while some are cooked vegan. I personally am not fond of raw pumpkin so I like to use cooked pumpkin in an otherwise raw recipe.

Chocolate Pumpkin Parfait. So pretty and great for serving to guests. I made them for Nicole and I.

Easy Vegan Pumpkin Pudding is an easy blender recipe.

Cranberry Grape Cheesecake is a nice contrast to all the pumpkin treats. It's sweet with a tang!

Luscious Pumpkin Mousse uses irish moss and is nut free. Light and delicious.

Cinnamon Marshmallow Mousse. One of my very favourite creations.

Pumpkin Mousse Pie. Eat as a mousse, or in a crust - with or without coconut whipped cream.

Concord Grape Cheesecake. Best way to use the grapes from your friends garden like I do!

Autumn Apple Crumble. A recipe I like no matter what time of year it is.

Pumpkin Crunch Parfait. This is one of those things you can enjoy for breakfast, dessert, or afternoon snack.

Here's one of my faves. Pumpkin Swirl Cheesecake (and check out the cute mini ones in the post) is another great one for guests. Sure to impress!

Pumpkin Cheesecake with Chocolate Swirl
Chocolate Crust
This crust recipe did more than I needed for the cake. I pressed a little into mini silicone cups to make mini cheesecakes and then cut some into squares and dipped in chocolate.
1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt
In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.
This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.
1 1/4 cup packed, cooked pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (scant 1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil
Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Optional - spoon blobs of chocolate sauce of top. Push down with a chopstick and swirl the chocolate around.
Chill for 12 hours in the fridge to set.
Optional - garnish with chunks of raw dark chocolate clusters
Thanks all for now. I've gotta get ready for a thanksgiving dinner party tonight. I hope you have a magnificent weekend! xo

Shared at Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy Vegan Fridays

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