Posted on December 16, 2013
I am finally feeling like the holidays are truly here. Mostly because my family and I just got our Christmas tree this past weekend and I decorated it most of Saturday, wrapped some presents that night and tucked them under the tree Sunday morning. Oooh, sparkly. To be honest, I’m not religious. I do enjoy celebrating certain holidays and I really like giving people gifts, even if it is just a big batch of cookies.
Something that I also find fun is going to holiday parties, although Corey hates it so that is sometimes hard to negotiate. Either way, socializing and eating delicious food is a great time to me, and if I get to wear gaudy Christmas sweaters while doing so, even better!
Speaking of delicious eats and the holidays, I saw this idea for Cheesecake Shooters from The Pioneer Woman and just knew that I had to do my own interpretation of it. This means that I needed to up the portion size just a tad and use infinitely healthier ingredients. Some of you may have made my raw desserts in the past, so imagine one of those recipes and cut the waiting time by 75%. Crazy easy, right?
This “cheesecake” is naturally sweetened with dates, coconut sugar and a touch of maple syrup. No processed sugar here! Now, you have another way to use those persimmons that you keep getting in your CSA baskets! Make these for your next holiday party, and if you’re worried about breaking stem-ware get some small plastic cups and do it up.
One Year Ago: Persimmon Oatmeal Cookies
Two Years Ago: Quick Curry Tofu with Sauteed Kale
- 1½ C. Raw Cashews, Soaked for 1-2 Hours
- ½ C. Water
- ¼ C. Vegan Yogurt (Vanilla or Plain)
- 2 T. Maple Syrup
- 1 T. Lemon Juice
- Pinch of Sea Salt
- ½ C. Raw Almonds
- ¼ C. Dates, Pitted
- Pinch of Sea Salt
- 1½ C. Hachiya Persimmon, Peeled & Chopped (Fuyu Persimmons would probably work just as well)
- 2 T. Coconut Sugar
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Ground Cardamom
- Place all ingredients in a high-speed blender and puree until completely smooth. Chill in the refrigerator until ready to assemble.
- Place all ingredients in a food processor and pulse until the mixture resembles coarse sand (as pictured). Pour into a bowl and set aside.
- Rinse out the food processor and use it for the topping. Place all ingredients into the processor and pulse until the mixture is slightly chunky.
- Place 2 T. of the crust into the bottom of each wine glass (I used 4 but you may need 5). Tap the glass down lightly to settle the crumbs.
- Next, carefully spoon 5-6 T. of the cheesecake filling into each wine glass. Again, tap down lightly to settle the filling.
- You can chill the glasses for 10 minutes before completing the last step, but it's not necessary; it will just make the filling more firm for the topping to sit upon.
- Lastly, spoon 3-4 T. of persimmon topping into each glass and top with a pinch of crust mixture (if you have some left) and a sprinkle of ground cinnamon. Chill for 30 minutes before serving.
I hope that everyone is having a great December, so far!