All the festive fun colors of candy corn without any artificial coloring or refined sugar! 100% natural & plant based. Perfect for Halloween and Thanksgiving.
Veggie Power
I still can’t get over the fact that there’s NO food coloring to make these pretty colors. It’s 100% natural and made with plants!
Can you guess what makes the bright yellow and orange? Hint: one of them is a VEGETABLE! Haha
Better than Candy Corn
I was a huge candy corn fan growing up, and even up until a few years ago when I decided to cut sugar out of my diet. But I still have fond memories of gobbling down bags-full every October.
Now, I don’t eat candy corn (mostly because it doesn’t taste good to me anymore), but also because it’s full of artificial coloring and refined sugar.
*This* version of candy corn is so much better. It’s dye-free, all natural, refined sugar free. It’s made from PLANTS!
Including the most wonderful, crazy good, magical substance EVER… Cashew cream! Ultra creamy, rich and soft. It’s my FAVORITE thing on the planet.
Want a copy of my e-cookbook? Click the image to learn more. It’s free!
THRILLER
I don’t know about you, but I get THRILLS from making desserts out of vegetables and unconventional ingredients. I have snuck in avocado, zucchini and SPINACH in there and my kids are none the wiser!
It makes me giddy to see them feasting away on foods they normally wouldn’t touch with a 10-foot pole, lol. And there’s veggies hidden away in this cheesecake, too. And you can’t tell! 😀
Taste the Rainbow
So can you guess what it’s made of? CARROTS. Yes, yummy baby carrots. Steamed and blended in with the other ingredients, all that’s left is their vibrant color and mild sweetness.
And the yellow is a pinch of turmeric. Such a bright little spice that not only creates gorgeous hues, it’s also anti-inflammatory. Score.
If you like colorful desserts, be sure to check out my Hot Pink Pie and this gorgeous Purple Pie! I’ve got a recipe index FULL of colorful (and natural!) desserts 🙂
If you make this recipe, it would make me SO happy to hear from you! Leave me a comment or better yet, share your pic on my Facebook or Instagram and tag #prettypies
Click here to pin it on Pinterest:
Candy Corn 'Cheesecake' {Vegan, Paleo, No-Bake}
Ingredients
Crust
- 1/3 cup coconut flour
- 1/3 cup water
- 2 Tbs coconut oil - melted
- 1 Tbs maple syrup
- 1/4 tsp almond extract
- Pinch of turmeric
- Pinch of salt
Cheesecake Filling
- 2 1/4 cup raw cashews - soaked
- 1/2 cup +1 Tbs coconut oil - melted
- 1/2 Tbs vanilla
- 1/4 cup maple syrup
To make the yellow layer:
- 1/8 tsp turmeric
- 1/4 tsp almond extract
To make the orange layer:
- 1 1/4 cup steamed carrots
- 1/4 cup coconut oil - melted
- 1 Tbs lemon juice
Instructions
To make the crust:
- Mix all ingredients together in a small bowl.
- Press into a 7" springform pan lined with parchement. Freeze while you prepare the filling.
To make the cheesecake filling:
- Blend ingredients in a food processor, streaming in oil last. Taste and adjust.
- Scoop out 3/4 cup filling, cover with plastic wrap, set aside (this will be the white layer)
To make the yellow layer:
- Add turmeric and almond extract. Blend again.
- Scoop out 2/3 cup. Spread over crust. Freeze for 1 hour.
To make the orange layer:
- Add carrots and lemon juice to the remaining filling in the food processor. Blend smooth. Stream in oil. Taste and adjust (I added a little more maple, almond and turmeric)
- Spread on top of the yellow layer, cover and freeze for 1-2 hours until firm.
- Add the white layer on top. Freeze for 1 hour until firm. Transfer to fridge until ready to serve.
- Garnish with whipped coconut cream, if desired. ENJOY!