Raw Vegan Cranberry Sauce & Cheezecake

Raw Vegan Cranberry Sauce with heart shaped Cheezecake bites

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Alright, lets face it --- Who actually looks forward to Cranberry Sauce on Thanksgiving? Not me! But it's one of those "oh-so-traditional" components of a Thanksgiving meal that just has to be there right? 

So why not make this boring dish EXCITING by adding a few key ingredients to the sauce itself, and some Cheezecake bites! Cheezecake? Yes, you read this right! I've been day dreaming about turning Cranberry Sauce into something desirable for a while now, and to me Cheezecake is where it's at. 

Berries and Cheezecake will aways make sense, and Cranberries like you've never before had them? This will forever change your Thanskgiving spread - if you make it AtV style. And I really hope that you do. 

The once boring and sometimes all-together avoided cranberry sauce is now going to become the star of your Holiday food.

AtV Cranberry Sauce & Cheezecake bites

*3/4 to 1 c Orange Juice (I juiced 4 small Oranges by hand)

13 Medjool Dates - soaked in warm water for 15 minutes or so, pits removed

2 tsp Vanilla

-Puree in Food Processor or Blender Until Very Smooth-

Add:

1 & 1/2 c Apples chopped (roughly 2 small apples)

2 & 1/2 c //or// One 10oz Bag of Frozen Cranberries - roughly 

-Puree until evenly mixed/blended - until desired texture is achieved. 

*If you prefer a thicker Cranberry Sauce use only half of the Orange Juice, or slowly add it until you've reached desired consistency.

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Cheezecake Bites for your Cranberry Sauce

Make 1 Batch of the Cheezecake Cream from this Recipe Post.

Once your Cheezecake Cream has been made transfer it to a flat surface, like a cookie sheet, on top of a large piece of Parchment Paper, and place it into your freezer to chill/set for about an hour. After the Cheezecake Cream has chilled, leaving it on the large piece of Parchment Paper remove it from the freezer. Place another piece of Parchment Paper on TOP of the Cheezecake Cream. Proceed to flatten the cream with your palms, or with a rolling pin. I flattened mine to about 1/4" thickness. 

Important Note: For best "cutting results" place your Cheezecake Cream back into the freezer after rolling/flattening it out. The firmer it is the better you will be able to cut it to your desired shape. Using a small cookie cutter (or even a Melon baller) cut your Cheezecake Cream. I actually found these super adorable little fondant cutters (in the photo above) at my local craft store, and they worked perfectly. I plan on keeping my pre-cut Cheezecake Cream hearts in the freezer until Thanksgiving day. They will thaw out fairly quickly,  this way they'll be super easy to add to the sauce. 

Kid Note: Have fun with this one you guys! If you have little ones then this is a great way to get them involved and helping out on Thanksgiving day, and I have a feeling this dish will go over pretty well with the little ones too. A sweet dessert-style Cranberry Sauce, RICH in vitamin C, E, Fiber and Antioxidants. But don't tell the kids! 

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Stick around! I'll be posting another Raw Vegan Thanksgiving Recipe later on tonight...

Holiday Mashed Parsnips with Corn, fresh Scallion & Parsley 

(it's WARM raw vegan Comfort food!)

xoxo,

Sarahfae - AtV