Butternut squash and coconut cheesecake
How to make the base:
5 chia oat sugar free biscuits
a handful of almonds
a handful of no sugar coconut shreds
5 dates without their seeds
Put all the ingredients in a food processor and blend until it becomes a crunchy paste. Spoon into a cake pan filled with parchment paper and cook for 10 mins to dry out a little.
How to make the filling:
250g butternut squash already cooked and soft
(if you put the whole squash in the oven and leave it for 45mins-1hour it will come out perfectly cooked you just need to peel, deseed and mash)
350g low fat cream cheese
150ml coconut milk
a pinch of cinnamon
a pinch of nutmeg
1 tablespoon of dried ground coconut
3 tablespoons honey
4 eggs
blend all the ingredients together until you reach an even consistency. Pour over the base and cook for 1-1 1/2 hours until the sides are firm.
chill overnight and enjoy! No will will be able to tell that half the cake is made up of butternut squash!
5 chia oat sugar free biscuits
a handful of almonds
a handful of no sugar coconut shreds
5 dates without their seeds
Put all the ingredients in a food processor and blend until it becomes a crunchy paste. Spoon into a cake pan filled with parchment paper and cook for 10 mins to dry out a little.
How to make the filling:
250g butternut squash already cooked and soft
(if you put the whole squash in the oven and leave it for 45mins-1hour it will come out perfectly cooked you just need to peel, deseed and mash)
350g low fat cream cheese
150ml coconut milk
a pinch of cinnamon
a pinch of nutmeg
1 tablespoon of dried ground coconut
3 tablespoons honey
4 eggs
blend all the ingredients together until you reach an even consistency. Pour over the base and cook for 1-1 1/2 hours until the sides are firm.
chill overnight and enjoy! No will will be able to tell that half the cake is made up of butternut squash!