December 5, 2012 By Leanne Vogel December 13, 2018
You’re going to start by making a walnut-based crust. It’s just four ingredients, none of which are dried fruit. As much as I love the no bake crusts that use dried fruit and nuts, I wanted to do something different with this and ended up finding walnut flour in the process!
Then, you’re going to make cranberry sauce. A bit of orange zest here, some boiling there, it’s a cinch.
Lastly, you’re going to mix your awesome, homemade, vegan cream cheese with some vanilla, coconut nectar, and BAM. Layer it all up, stick it in the fridge and you’re good to go.
The most painful part of the whole process is limiting yourself to
one two squares per day. Hey, it’s Christmas, we could all do with learning to embrace our indulgences.
If you do dairy, try using goat’s milk cream cheese instead of the regular run of the mill cream cheese. It adds bold flavor to these already delicious squares. I made two versions of this recipe, one with my homemade cream cheese and the other with Happy Days Plain Goat Cheese Spread (all images are of the vegan version) and was surprised at how darn similar the two were. Aside from the bold taste that is goat cheese, each batch performed so similarly and the consistency was like for like. Score!
For the lactose-reduced, dairy-based recipe, head on over to the Happy Days Inspirations page.
For the vegan version, scroll down and commit to making this during the holidays. Oh man, just commit.
To print, email or text this recipe, click here.
You want to mash the base ingredients with a fork, or your hands, until everything is combined well.
When it’s ready, the mixture will form into a ball really nicely. Reserve 1/4 cup of the mix and press the rest into the parchment paper lined baking pan. I like using parchment paper because it makes lifting and cutting the squares so much easier than if you just press it into the pan. This is a necessary step!
Get your sauce ready by adding all of the ingredients to the saucepan. It may look like there isn’t a lot of liquid in the pan but the berries will pop and everything will work out. Just stir and keep a smile on your face… and try not to snack on too much sauce. I was down at least 2 tablespoons come the end of the process.
While the cranberry sauce is hanging out, you can get the cream cheese ready. Add the ingredients, stir with a spoon and plop onto the walnut base.
Get it real smooth and refrigerate.
Then add the cranberry sauce. Smooth it out gently. Don’t go too fast here or you’ll end up combining the layers and making a hot mess of everything.
Add reserved mixture with the extra 2 tablespoons of walnut flour mixed in. Crumble it between your fingers as it falls to the pan.
Refrigerate overnight, cut and dig in!
Holy moly Christmas.
An old friend of mine offered to share her last buddy passes with me so that I could go home to Calgary for a little while. I’ve wanted so badly to hug my daddy, stay up late with my little sister, and head to the spa with my mom for a pedicure. My soul needs this trip so badly and I’m so lucky that I’m in a position to just be able to pick up and go.
I’m blown away by the kindness and thoughtfulness that went into this little miracle I’ve been gifted with. I am so very grateful! It doesn’t matter how big, or small, even if it’s opening a door for someone, or offering to help shovel and neighbors driveway, we all have the ability to create these little miracles for others.
After this morning’s yoga class I’m packing up my bags, kissing Kevin and the puppies goodbye and heading home for a while!See you on the West coast ;)
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.