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RECIPES – DESSERTS, VEGAN
If you’ve been asked to bring a dish to Thanksgiving Dinner, look no further.
This Pumpkin Cheesecake with Maple Cinnamon Soaked Pecans is a decadent dessert that mixes the classic fall flavors of maple, cinnamon, pumpkin, and ginger to create a creamy and satisfying treat. But, if you know me by now, this is not your typical dessert.
It may be one of the healthier things on your Thanksgiving table (but I promise, it tastes sinfully delicious), and even your less health conscious relatives won’t be able to detect that is could possibly be a better-for-you indulgence.
What makes it a Healthy Indulgence?
The crust is made from pecans and dates, instead of flour and sugar, which instantly ups the health factor:
Pecans are loaded with age-defying anti-oxidants, protein, and fiber.
Dates contain fiber & nutrients making them one of the best ways to add sweetness.
The creamy filling is made from nuts, pumpkin, spices, and one of nature’s gentlest sweeteners:
Cashews are rich in magnesium and other minerals, as well as healthy fats.
Pumpkin is full of nutrients for blemish-free and wrinkle-resistant skin.
Ginger is highly anti-inflammatory and is an excellent digestive soother, especially after a big Thanksgiving meal.
Coconut Sugar is a low glycemic sweetener, which means it won’t give you a huge spike and crash in blood sugar like regular sugar. It also contains minerals like iron and calcium. This recipe uses coconut nectar, the liquid/syrup version.
Cinnamon fights inflammation and may help lower blood sugar.
No empty calories, here!
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
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