Coconut oil (melted)
Coconut blossom sugar
Chocolate pure (> 70% cocoa)
3 hr 0 min
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.
Dice the pumpkin.
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.
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.
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
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.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Paleo, Vegetarian, Sirtfood
Food processor, Brownie Baking mold
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