9 December 2015 in Candy, Christmas, Nutrition

PUMPKIN CHEESECAKE WITH COCONUT WHIPPED CREAM

Let the Christmas planning begin! Let’s plan some shopping my dears!

Ingredients (Dough):

400 g of pumpkin puree (Hokkaido squash)
1 banana
1 glass of coconut milk (or other plant milk)
1 vanilla pod
3 spoons of xylitol
1 teaspoon of gluten free baking soda
a handful of raisins
3 spoons of coconut oil
250 g of gluten free flour (coconut or millet) or 200 g of gluten free flour and 50 g of coconut flakes
a handful of raw chocolate flakes
a hint of cinnamon (and other spices)
a pinch of sea salt

Ingredients (Coconut cream):

1 can of coconut milk (make sure to check the certificate first)
a pinch of salt
1 teaspoon of vanilla sugar or xylitol
coconut flakes (40-50 g)

My love for pumpkin is quite obvious I guess 🙂 I like it a lot. I decided to use it also for Christmas baking. Because why not?!

Boil the squash, drain the water and blend it. Mash the banana with a fork and add all of the ingredients (besides raisins and chocolate) to it. Put it all into a food processor and mix. If the dough is too runny, add more flour. Add the raisins and chocolate flakes at the end.

I put the dough in two different dishes to make it a level cake (to get ahead of your questions – I have no idea where to buy such dishes, I got them from my mom :)). Bake it for about 40 minutes in 180 degrees and leave it in the oven after baking to cool down.

Put coconut milk to the fridge for at least 3 hours. Take the coconut cream off of it (the first layer, about 100 ml) and put tne liquid part into a glass. Add a pinch of salt and xylitol. Whip it for about 3 minutes. Add coconut flakes and blend it. It’s ready when it’s completely stiff.

When the dough is cold, cover it with the cream and sprinkle with coconut flakes. Keep it in the fridge.