Chocolate pistachio cheesecake recipe
Here's what you'll need:
• 190g almond flour
• 40g cocoa powder
• 80g coconut flakes (40g for the pastry, 40g for decoration)
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 2 tbsp crushed nuts mix
• pinch of salt
• 200g cottage cheese
• 50ml cream (20%)
• 50g icing sugar
• pinch of vanilla sugar
• 15g gelatine
• 1 tsp lemon juice
• 40g coconut flakes for decoration
• 40g crushed pistachios for decoration
• Lime zest for decoration
Step-by-step recipe:
1. Mix almond flour, 40g coconut flakes, cocoa powder, crushed nuts and salt together. Mix melted coconut oil and maple syrup together. Combine the dry and wet ingredients and knead into a dough.
2. Place the dough in a baking dish, shaping the edges. Bake in a preheated 170°C oven for 12-15 minutes, then cool at room temperature for at least 1 hour.
3. While the base is cooling, soak the gelatine in warm water for 15 minutes.
4. Mix cottage cheese and cold cream with a blender. Pour the gelatine into the mixture and add the icing sugar, lemon juice and vanilla. Stir until homogeneous.
5. Pour the filling into the base and refrigerate for at least 1 hour.
6. When ready to serve, sprinkle generously with coconut flakes, crushed pistachios and lime zest spirals. Bon appetit! 😋
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