Thanksgiving is the perfect time to surprise your guests with desserts that are as delicious as they are memorable. Here are three dessert ideas for Thanksgiving that are sure to delight your guests:
1. Maple Pecan Cheesecake Bars
Ingredients:
- 1½ cups oat and almond flour mix
- ⅓ cup coconut sugar
- ½ cup melted coconut oil
- 16 oz mascarpone cheese, softened
- ¾ cup honey
- ½ cup pure maple syrup
- 3 eggs
- 1 tsp cinnamon
- 1 cup chopped toasted pecans
- Coconut whipped cream, for serving
Directions:
Serve with a dollop of coconut whipped cream.
Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
Mix oat/almond flour, coconut sugar, and melted coconut oil. Press into pan for the crust.
Beat mascarpone cheese until smooth. Add honey, maple syrup, eggs, and cinnamon, mixing until creamy.
Fold in toasted pecans and pour over crust.
Bake 28–32 minutes until set and lightly golden. Cool completely, then slice.
Cranberry Orange Upside-Down Cake
Ingredients:
- 1 cup fresh or frozen cranberries
- ½ cup pomegranate juice
- 2 tsp orange zest
- ½ cup ghee or unsalted butter
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1½ cups spelt flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 2 eggs
- ¼ cup almond milk
Directions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a small saucepan, simmer cranberries, pomegranate juice, and 1 tsp zest until berries burst. Spread on the bottom of the pan.
- Cream ghee and coconut sugar until fluffy. Beat in eggs and vanilla.
- Whisk together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients, adding almond milk to make a smooth batter.
- Pour batter over the cranberry layer and bake 30–35 minutes. Cool 10 minutes, then invert.
- Garnish with remaining zest and pomegranate seeds for color.
Spiced Pumpkin Trifle with Ginger Snap Crumble
Ingredients:
- 15 oz roasted pumpkin puree
- 1 cup Greek yogurt
- ½ cup whipped coconut cream
- 1 tsp chai spice mix
- 1 package (8 oz) cinnamon snap cookies, crushed
- ¼ cup candied pecans (optional)
- Dark chocolate shavings for garnish
Directions:
- Whip coconut cream until fluffy, then fold in pumpkin puree and chai spices.
- In another bowl, mix Greek yogurt with a pinch of spice for extra flavor.
- In a trifle dish or individual glasses, layer pumpkin cream, yogurt, crushed cookies, and candied pecans. Repeat until all layers are used.
- Top with additional whipped cream and dark chocolate shavings.
- Chill at least 2 hours before serving.
