PUMPKIN PIE ChiaSCAKE

Delcious layers of pumpkin and a cheesecake you don't have to feel guilty about eating.
Delcious layers of pumpkin and a cheesecake you don’t have to feel guilty about eating.

PUMPKIN PIE ChiaSCAKE

Have I mentioned that I LOVE THE FALL ~ well, I haven’t mentioned it yet today, so there it is. Guilty!

My husband would tell you that I have been distracted as of late. My kids would likely say that I have not been a “good listener”. Well, if you could be a fly on the wall of my brain, you would know perfectly well that all this spaciness is due to the pumpkin eclipse that occurs once a year in October!  All I can think about is pumpkin : how crazy we should get with carving, which grocer to grab from, which patch to patron, and mostly, what creative pumpkin concoctions can I come up with in the kitchen?!

This year, I really wanted to test out an idea for a pumpkin cheesecake. Being dairy free, this would be a pumpkin cheesecake without cheese. Yes, you read that right. Many of the dairy-free cheesecake recipes call for vegan cream cheese. This is not my favorite option. I really wanted to find a different way to do a dairy-free cheesecake, one that seemed somewhat healthy and had no artificial ingredients and no cane sugar. So, my creative juices started to flow down a pumpkin path of a freezer cake, a layered freezer cake, and I thought about the creaminess I can get from chia seeds, like with the chia pudding that I sometimes make.  This is what I came up with:


This recipe is done in stages, but it is not difficult, so please don’t let the long explanation scare you off. I suggest reading through the instructions before you begin so that you can plan for each step.

LAYERED PUMPKIN PIE FREEZER ChiaSCAKE

Prior to making your cake/pie, soak 1/2 cup pecans and 1 cup of cashews in the refrigerator (seperately) for two hours. If you can plan ahead, it is easy to simply soak them in the fridge over night.


THE CRUST

{This part is a work in progress. I loved the flavor of this crust, but the consistency was a bit too gooey to me and made the pieces hard to serve, I will revise when I come up with a better solution, but my next try will be more nuts and less dates} :

1/2 cup pecans (or nut of choice), soaked for at least 2 hours and drained
10 medjool dates
1 tablespoon coconut oil

Combine in food processor or blender. Press a thin, even layer into a glass pie pan or a 6-cup pyrex dish (8x6x2)*
Set aside and move on to the PUMPKIN PIE LAYER.

THE PUMPKIN PIE LAYER
1 can of organic pumpkin puree
1/4 cup + 2 tablespoons chia seeds
3/4 cup coconut milk, full fat
1/3 cup organic maple syrup
1 teaspoon pure vanilla
2 teaspoons pumpkin pie spice
pinch salt
I always opt for the simplest method possible. I combined all the ingredients into my Vitamix and blended until smooth. (You may see some specs from the chia seeds. This is okay)  Spoon the mix over the crust and smooth out with a spatula. Stick in the freezer while you rinse out your blender and move onto your ChiasCAKE LAYER.

THE ChiasCAKE LAYER
1 cup cashews (soaked for at least 2 hours and rinsed)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup coconut milk
2 teaspoons pure vanilla
1/4 cup maple syrup
2 tablespoons chia seeds

Combine all the ingredients for the ChiaSCAKE Layer into your Vitamix or blender. Blend, starting on low and moving up to higher speeds, until you reach a thick, creamy consistency. There may be some specs from the chia seeds again. This is okay. Take the dish out of the freezer and add this layer to the top.

Cover and freeze for at least 2 hours.

When ready to serve, take the freezer cake out of the freezer and thaw on the counter for 20-30 minutes, just until it is thawed enough to cut into pieces. Cut and serve.

The first time we tried this, I was not sure how the flavors would go over for the kids (they are 5 and 7). They looked at it skeptically at first, which could always go either way. After the first bite, I could see it written all over their faces. We had a winner, folks! They were soon licking their forks clean and asking {politely, of course} for another piece.  {Music to a momma’s ears.}  2 pieces each for breakfast the next morning and 1 more for an after-dinner-dessert and we managed to polish off this cake in close to a 24 hour period. Not too shabby!  Hope you enjoy it as much as we do.

~Happy Dairy-Free Cheesecake eating ~

Grain Free Pumpkin Muffins

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Baking this morning with my very own “admiral underpants”. There’s really nothing like an underoo-clad 4 year old to make your baking experience a delight. With slow-but-steady little four-year-old-sized fingers, he carefully pulled apart each little mini-muffin liner and placed them into the muffin pan. My mommy-hands hovered above, pressing the scooper lever to fill each of his liners. Soon, we were ready to bake, and a short time later, we shared some pretty big smiles as we devoured 3 muffins each. Memories officially made.

PALEO / GRAIN-FREE PUMPKIN MUFFINS

First, we preheated our oven to 325 degrees f.

Ingredients:

1 cup organic peanut butter
3 eggs, pastured-raised
1/2 cup organic pumpkin puree
4 tablespoons coconut oil, liquified
1/4 cup +1 tablespoon honey or maple syrup
1 tablespoon organic cinnamon
1 teaspoon baking soda
2 teaspoons organic lemon juice

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In a mixing bowl, we lovingly combined these grain-less ingredients, spooned them into our lined mini muffin cups, and placed in the preheated oven for 15 minutes.

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Perfect, golden, fluffy, yummy, grain-free pumpkin muffins were ours for the tasting!

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Happiness.

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