Your guests will be begging you for the recipe.
Healthy-ish Christmas: Ricotta spice cheesecake with baked stone fruits
GF: DF: SF: V
Makes 16
Ingredients
1 1/2 cups raisins
100ml dark rum
170g pumpkin (raw weight), peeled and chopped
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
3 eggs
1/4 cup maple syrup
1/4 cup coconut flour
3/4 cup raw cacao powder + extra 2 tablespoons for rolling / dusting
1 teaspoon orange zest
Method
1.Preheat oven to 180C and line a square or round cake tin (15x15cm or 20cm) with greaseproof paper.
2. Pop the raisins and rum in a small bowl mix and set aside to soak.
3. Place a saucepan with steamer basket on the stove and steam pumpkin pieces until soft. Once pumpkin is cooked, allow to cool then place in a food processor or mixer with coconut oil, vanilla, cinnamon, eggs, maple syrup, coconut flour, raw cacao powder and orange zest and blitz until smooth. Pour into lined cake tin and place in oven to cook for 30 minutes.
4. Once cooked, allow to cool then blitz with rum raisin mixture and shape into balls (you can make these smaller of course too!). Roll or dust with additional raw cacao powder and serve.
