Happy Thanksgiving, friends!

I am currently sitting at the kitchen counter cheering my mother on as she makes a delectable pecan pie for Thanksgiving tomorrow!

Some of my favorite memories are right here in the kitchen with her!

I’m going to be honest: when you’re gluten free, the holidays can be a bit tricky to navigate. Namely, it’s hard to sit and watch your family eat Food Network quality desserts, when you’re stuck with a lame gluten free cake that tastes about as good as a cardboard box, and yet cost you an arm and leg. Go figure.

SO. For these big food gatherings, I always like to make sure to whip up a WOW dessert. Like, this one:

Allow me to introduce this DREAM dessert. I am SO excited to share it with you. Let me preface this by saying that my family RAVED about this. An exact quote from my mother, “I will be dreaming about that custard for days!” Needless to say, I think it’s a winner!

So what is it?! It’s Cashew Custard in Cinnamon Crunch Bowls! SOOOOO delicious! And they’re Gluten Free, Vegan, and Paleo!

And I’ll tell you a secret: these are so healthy, I ate it for lunch, too!!

Here’s What You Need: (Makes 3)

Custard:
1/3 cup raw cashews
5 Tbsp light coconut milk, chilled
2 “dropper full” of liquid stevia (Or 2 Tbsp agave or honey)
1/2 tsp pure vanilla extract
1/8 tsp cinnamon
pinch of salt

Bowls:
1/3 cup quinoa, cooked in 2/3 cup of water
1 1/2 Tbsp almond flour
1 egg white ((Vegan Option: 1 flax or chia egg)
2 “droppers-full” of liquid stevia (Or 2 Tbsp agave or honey)
1/2 – 1 tsp cinnamon
healthy pinch of salt

Tools:
Sauce pan
Food Processor
Can Opener
Parchment Paper
Plastic wrap
Muffin Tin
Zip-top bag

Directions:
Preheat oven to 400 degrees. Cook your quinoa per package directions, until it absorbs all the liquid (about 15 minutes). Then, set it aside to cool.

In the meantime, make your Cashew Cream! Blend everything together in your food processor until it is creamy and custard-like. You can add more or less coconut milk to get your desired thickness. — I used 5 Tbsp. Put it in a bowl, cover with plastic wrap, and then pop in the fridge.

When your quinoa is cool, combine it in a bowl with the egg white, almond flour, stevia, cinnamon and salt. Mix well to combine.

Take some parchment paper and cut 6 medium-sized squares — roughly 4 in. x 4 in. Then, divide the quinoa mixture into 3 even portions. Put 1/3 of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other two thirds of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mould them around the cups so they form little bowls. Bake for 20 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

To assemble: Fill each bowl with the cream! To make it swirly like I did, put the cream into a zip-top bag, and squeeze it down to one corner. Then, sniff off the corner, and you will have made a makeshift pastry bag! (Then, you can pipe the cream into fancy swirls!)

Garnish it with (optional) candied pecans or a sprinkle of cinnamon!

This custard was SO DELICIOUS. I was incredibly decadent and creamy! Luxurious and rich! And the flavor was outstanding — it had a slightly nutty flavor with a beautiful warmth from the vanilla and cinnamon. Perfect for Thanksgiving – kinda like Pecan Pie Ice Cream! YUM!

And the quinoa bowls were the perfect receptacle! They were crunchy and sweet. I enjoyed breaking off the sides and dipping them in the custard!

Believe me when I say, there was NO dessert envy here! In fact, I think this one stole the show!

I will definitely be making this again. Thanksgiving, or not!

What are your favorite flavors for dessert? Are you a chocolate, fruity, tart, creamy, or spicy kind of dessert-er?

Happy Thanksgiving!!

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