Healthy Baked Cashew and Caramel Cheesecake Recipe

cheesecake

The Amazing Spamella has done it again! This Baked Cashew and Caramel Cheesecake, Featuring Our Shortcrust Pastry Bakin’ Butter, is delicious and healthful. A perfect dessert!

Ingredients:

For the base – ½ tub Hognuts Bakin’ Butter

(keep in the fridge for at least 1 hour beforehand)

For the filling –

  • 1 small butternut squash, peeled, chopped, cooked and cooled

  • 3 tablespoons tahini

  • 1 teaspoon vanilla extract

  • 2 tablespoons lucuma powder

  • 3 tablespoons coconut sugar

  • 1 egg

  • 1 tablespoon cornflour

  • 2 tablespoons almond milk

  • Pinch of good quality sea salt

 

For the topping –

  • 2 tablespoons coconut oil

  • 2 tablespoons agave nectar or coconut/maple syrup

  • 4 tablespoons cacao powder

 

Get baking!

  1. Preheat the oven to 180 degrees and lightly grease and line a loaf tin.

  2. Press the Bakin’ Butter into the loaf tin and spread out evenly. Bake for about 8-10 minutes, until just starting to go golden brown.

  3. Meanwhile, blend all of the filling ingredients together in a blender until thick and smooth.

  4. Once the base has baked a little, remove from the oven, pour over the filling and return to the oven. Bake for about 30-40 minutes in total until set – you may want to cover halfway with foil to prevent burning!

  5. Leave to cool in the tin, then gently turn out and chill in the fridge for at least 4 hours.

  6. When you’re ready to serve, slice up into about 8-10 bars. Place the coconut oil and chosen syrup in a small pan and gently melt. Remove from the heat, then whisk in the cacao powder to form a smooth glossy chocolate sauce. Drizzle over each of the bars – now serve!

 

Keep any leftover bars in an airtight container in the fridge for up to 2 days.

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