Pumpkin cheesecake with chocolate — Meal
Meal

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Macros (per serving)

Fat

72%

(32 g)

Protein

4%

(5 g)

Carbs

24%

(25 g)

22 g Net,

3 g Fiber

409 Calories (per serving)

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Cakes

Pumpkin cheesecake with chocolate

Ingredients

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Pieces

12

For the base:

Raisins

150 g

Shredded Coconut

125 g

Coconut oil (melted)

2 Tbsp

For the filling:

Pumpkin

250 g

Coconut milk

200 ml

Cashew nuts

185 g

Coconut oil

150 g

Coconut blossom sugar

50 g

Cinnamon

1 tsp

Vanilla powder

12 tsp

For the topping:

Chocolate pure (> 70% cocoa)

50 g

Instructions

Difficulty

Normal

Prep time

3 hr 0 min

Cook time

20 min

1

Finely grind all the ingredients for the base in a food processor or blender and divide this mass over the bottom of a brownie tin. Press firmly and set aside.

2

Dice the pumpkin.

3

Bring the pumpkin cubes and coconut milk to the boil in a small pan and let the pumpkin cook for 10 minutes. In the meantime, grind the cashew nuts into a fine powder in a food processor.

4

Add the pumpkin with coconut milk, coconut oil, coconut blossom sugar, cinnamon and vanilla to the cashew nuts in the food processor and grind until smooth.

5

Pour the pumpkin mixture on the cake base and smooth out with a spatula. Let it set in the fridge for at least 3 hours

6

Melt the chocolate au bain-marie half an hour before serving and sprinkle this on the cheesecake. Put the cake in the fridge for fifteen minutes to allow the chocolate to solidify and then cut it.

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Details

Allergens

Nuts, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor, Brownie Baking mold

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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