Coconut cheesecake

Hi healthy eaters!

We’ve mentioned it many times already that we should treat ourselves the way we would love people to treat us. Taking care of both our mind and soul influences our state of being, mood and behavior. We did a little research of late to prove to ourselves whether some hearsays about sugar are correct or not. Having bought the book of Sarah Wilson was one of those best decisions ever made as we found out about its pros and cons. We’re not gonna reveal the whole information included in the book, but if you’re fascinated with healthy lifestyle and the fact that food exerts an impact on us in various of ways, we highly recommend checking it out. It also involves a bunch of recipes made up by her and so-to-say we decided to try some out, but obviously with a few changes, because we just love to modify recipes. This is the low in sugar cheesecake, simple and rich in nuts, which are wholesome. If you like discovering new tastes, this one is exactly for you. Go ahead and enjoy!

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Wholesome cooking!

Ingredients
Base:
1 cup mix of nuts: pistachios, walnuts and almonds
1 cup coconut shreds
1 cup almond flour
8 tbsp butter

Cheesecake:
700g white cheese
1 egg
2 tbsp greek yoghurt
3 tbsp coconut milk
1/2 tsp vanilla extract
1 tbsp honey (optional)
2 tbsp chopped raisins and figs (optional)

Instructions
Blend nuts and put them in a bowl together with almond flour and coconut shreds. Add butter and mash with your hands to combine all inredients. The longer you mash, the better base will be. Place mixture in a baking form filled with baking paper and put it in oven pre-heated to 160C/ 320F. Bake for 10-15 minutes.
In another bowl gently combine all ingredients. Remember not to stir to much. Pour mixture onto cooled base and place in the oven for 30 minutes. (Cheese should have a consistence like pudding)