Name: Pumpkin chocolate cheesecake deluxe
Prep time: 265 min
Total time: 265 min
Yield: 1
Ingredients: 20 g Walnuts; 0 tsp Mixed spice; 20 g Medjool dates (pitted); 30 g Cashew nuts; 10 g Coconut oil (melted); 2 1⁄2 tsp Coconut milk; 1 1⁄4 tsp Maple syrup; 10 g Chocolate chips; 0 tsp Vanilla powder; 5 g Almond paste; 10 g Coconut oil (melted); 2 1⁄2 tsp Coconut milk; 0 pinches Salt; 1⁄4 Tbsp Maple syrup; 0 tsp Mixed spice; 30 g Pumpkin

Nuts

Chocolate

Marinka Bil

Food processor

Brownie Baking mold

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the vanilla chocolate layer:

For the pumpkin layer:

Pumpkin chocolate cheesecake deluxe

Cake

First prepare the pumpkin layer by boiling 125 ml coconut or almond milk in a saucepan with the pumpkin cubes. Let it cook gently for 10 minutes and then let it cool slightly (do NOT drain the milk!).

Combine all ingredients for the base in a food processor or blender and grind into a granular, sticky mass.

Spread the mixture over the bottom of a round spring cake tin or brownie mold (standard size) and press it firmly.

Then make the vanilla chocolate layer. Grind the cashew nuts into a fine flour in a food processor or blender and then add coconut or almond milk, maple syrup and vanilla powder. Grind until smooth.

Pour the coconut oil into the mixture and grind until the oil is completely absorbed.

Pulse the chocolate chips a few times through the mixture.

Spread the vanilla chocolate layer on the cake base and put it in the fridge.

Now put the pumpkin cubes plus the milk in which they were cooked in the food processor or blender, together with the white almond butter, maple syrup, gingerbread spices, salt and coconut oil. Grind into a smooth, liquid mass.

Pour the pumpkin mixture on top of the cake and let it set overnight (or at least 4 hours) in the fridge.

Pumpkin chocolate cheesecake deluxe

Pumpkin chocolate cheesecake deluxe

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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