I love pumpkin anything!!! Pumpkin cheesecake is one of my favorites, but the dairy and gluten are not part of my healthy diet at the moment. I love the creamy and smooth texture and taste of dairy, so I had to get around the dilemma. I combined a couple of ideas I found and invented a Pumpkin Cake-Batter Delight. No cooking, no dairy, no gluten, tons of creamy, rich taste. I even discovered a “crunch” for the crust.
No point in giving up comfort food. Adapt the ingredients to “healthy” and keep the taste.
Cashews are the key to the creamy cake batter texture and taste.
There is no point in having dairy or processed sugar in your diet while you are chronically ill. In time, some people lose their intolerance to dairy and are able to consume it again. Processed sugar is never a good idea. It is one of the largest factors in creating a body that tolerates disease. We are looking for an inhospitable body for disease.
Start with the base then sprinkle delights on top…
Pumpkin Cake Batter Delight Recipe
1 heaping cup raw cashews, soaked for one hour and then drained
1 cup coconut milk
1 cup pumpkin puree
1 teaspoon vanilla extract
3 tablespoons coconut butter (optional)
1 tablespoon pure sweetener
1⁄2 teaspoon quality Himalayan sea salt
Blend all ingredients together for several minutes in a high-speed blender or food processor. Refrigerate and serve cool.
Toppings can also be crunchy.
Sprinkle on a hint of cinnamon, nutmeg or pumpkin pie spice.
Create a Tiramisu by creating layers:
- “Cookie” — grind any nut in a high-speed blender or food processor to make it a powder, creating a “cookie” layer
- Pumpkin Cake Batter Delight – using the recipe above
- Creamy cashew layer – make the recipe above WITHOUT the pumpkin puree
And of course, you can sprinkle as many pumpkin seeds as you want on top. Add cinnamon sticks for a festive presentation. Banana chips may be a fun addition as well.
Sit and slowly enjoy this comfort food, guilt free!!
Maribeth Baxter, MBNC (Certified Mind-Body Nourishment Coach)
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