Categories: Clean Eating
Ingredients
- base:
- •100g of dessicated coconut
- •110g of shelled pistachios
- •150g of almond meal
- •4 “generous” tbls of butter…which is to say, keep adding more butter till you get a nice gooby consistency
- filling:
- •2-3 boxes (250g each) of Philadelphia cream cheese
- •one egg
- •a dash of natural vanilla essence or vanilla powder
- •2 tbls of natural yogurt
- •1/4 cup coconut cream
- •1/2 cup-ish of rice syrup (or add more/less to your individual taste). And, yes, rice syrup is fructose-free.
Directions
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Preheat the oven to about 160 C. Stab-mix or blend pistachios until they are semi-fine chunks, add to a mixing bowl with the coconut, almond meal, and room temperature butter and rub until the mixture is an even, thick consistency. Then press into a baking paper lined spring form pan. cover the base and sides with your mixture to an even thickness – you may need more or less of the mixture depending on the size of your pan. Try to keep it an even thickness – about 1/2-1cm.
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Place in oven for 8 minutes or until slightly firm. Don’t wait for the base to brown as it will continue to cook once the filling is in.
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Filling
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In a large bowl add the cream cheese (room temp), egg, vanilla, coconut cream and rice syrup and yogurt. Mix until it’s an even, thick consistency. Don’t over mix and try and keep aeration to a minimum while stirring – it will make the thing puff up, then collapse. Add your mixture to the base and return to the slow oven for 20-30 mins or until the mixture is puffy on the edges and the centre slightly soft and custard-like – (don’t overcook). Put in the fridge until it’s firm, otherwise it’s way tooooooo egg-y.