Y’all!!! I did not realize, until today, that Thanksgiving is next week!! This year is seriously flying by!
I know Thanksgiving is largely about the food…but it’s about family also! It’s about being grateful for what you have and it’s about counting your blessings.
If you feel that the only way you can enjoy Thanksgiving is by stuffing your face, needing to put on elastic pants and than feeling sick for the rest of the day because you ate too much – THINK AGAIN!!!
It does NOT have to be like that and is NOT what’s it’s about! It’s a day to be grateful, a day to step back from the craziness that is life and ENJOY the moments and the people you are with.
And even though the food is the main attraction, it doesn’t have to make you feel bloated, sick, gross! Hence…Paleo Thanksgiving!
I know you’re wanting to do your menu planning and so forth…so today I am going to be sharing with you some delicious paleo dessert recipes for Thanksgiving! (Check out last week’s post for some tasty paleo side dishes)
I have made all of these and they are FANTASTIC!!! Scout’s honor!
Paleo Pumpkin Cheesecake
- 1 cup almond butter
- 1 cup unsweetened shredded coconut
- ⅔ cup walnuts
- 1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter
- 1 heaping tablespoon raw honey
- pinch of salt
- 1.5 cups roasted, unsalted cashews
- ½ cup coconut oil
- ½ cup raw honey
- 2-3 tablespoon lemon juice
- 5-6 tablespoons canned coconut milk
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 2 tablespoons coconut milk
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- pinch of salt
- Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
- Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
- Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
- Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
- And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
- Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
- When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
- Smooth out on top of your cheesecake.
- Place it freezer for about 30 minutes until everything has set.
- Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
- Eat. Eat and remember how wonderful it is to be paleo.
- PALEO IS AWESOME!
Paleo Pumpkin Pie
Prep Time: 15-20 minutes
Cook Time: 20-22 minutes
- 1 ¼ cups raw walnut halves (you could also substitute pecans)
- 1 cup blanched almond flour
- 1 egg white
- Generous pinch of salt
- Preheat oven to 375F.
- Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
- Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
- Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).
- Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
- Bake for 20-22 minutes, until starting to turn golden brown.
- Let cool at least 10 minutes before pouring the custard in.
Ingredients (Pumpkin Pie):
- 1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
- 2/3 cups raw walnut halves
- 1/3 cup raw or roasted unsalted cashews
- 3 eggs + 1 egg yolk
- ¼ cup honey
- ¼ cup maple syrup
- 1 cup water
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp cardamom
- ¼ tsp salt
- Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
- Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.
- Add the rest of the ingredients and blend until combined.
- Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.
- Bake for 40 minutes. Allow pie to cool completely before serving.
Paleo Pecan Pie
3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves
PREHEAT oven to 350ºF or 175ºC
CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.
SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.
For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.
Store in the refrigerator.
Paleo Apple Crisp
Ingredients (Crisp Topping):
- ¼ cup almond meal (or substitute almond flour)
- ¼ cup finely shredded unsweetened coconut
- ¾ cup chopped walnuts (measure after chopping)
- ¾ cup chopped pecans (measure after chopping)
- 1/3 cup extra virgin coconut oil, melted
- 3 Tbsp muscovado sugar (the molasses flavor and sticky texture works especially well, but sucanat/evaporated cane juice would work too)
- ½ tsp nutmeg
- ½ tsp allspice
- Pinch salt
- Chop walnuts and pecans by hand for the best texture. Mix with almond meal, shredded coconut, muscovado sugar, and spices.
- Pour melted coconut oil over the top and stir to fully combine. Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.
Ingredients (Apple Crisp):
- 6 medium to large apples (about 2½ pounds)
- 1 tsp finely grated lemon zest
- 2 Tbsp lemon juice (about 1 lemon)
- ½ tsp cinnamon
- ¼ tsp cardamom
- Crisp Topping (see above)
- Preheat oven to 375F.
- Peel and core apples. Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).
- Toss apple with lemon juice, lemon zest, cinnamon and cardamom.
- Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
- Remove crisp topping from fridge. Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces. Cover the surface of the apples with the crisp topping crumbs.
- Bake for 40 minutes. Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).
- Remove from oven and let cool slightly. Serve warm!
I hope you truly enjoy these desserts! Share them with your friends and family and share this blog with others also!! Remember: Sharing is Caring!!!