Coconut Cheesecake Fig Chunks – “Quick & healthy treat”

Coconut Cheesecake Fig Chunks – “Quick & healthy treat” –

The day already started amazingly. I woke up at 6 o clock in the morning & made my way to Elena. Elena is one of the beautiful people who study with us. This year she went for a trip to India & she came back with a degree as a yoga teacher. SInce then she sometimes gives yoga classes in the morning at which I and Moritz sometimes participate.

Yoga really has become an integrated part of our daily life. It gives us the chance to manifest the things we have learned, find energy, be grateful for what we achieved and how lucky we are to be where we are & to do what we love.

So this day I stood up early and went to the yoga class with Elena. After that, I walked through Almere which was slowly wakeing up. I saw that the small Turkish shop which we learned to love & became friends with, was slowly opening as well. So I crossed the street to see what kind of fruits & vegetables they had to offer ( they always have the best stuff in the morning). So this morning it was figs. 5 figs for one euro. I bought 25 and decided to never eat something else again. The same day I started baking again & this is what happened:

 

Coconut Cheesecake Fig Chunks - Truefoodsblog

Coconut Cheesecake Fig Chunks – Truefoodsblog

How you do it:

Crust

  1. Preheat the oven to 170° C.
  2. Melt the coconut oil and add it into a bowl, together with the coconut flakes, flour, agave syrup and the pinch of salt. Mix this together until you have a nice dough.
  3. Take a right-angled baking form, which you layer with a baking sheet.
  4. Place the dough inside and slightly press it down until you get a nice & even plate.
  5. Make little holes with a fork and bake this for around 10 minutes & let it cool down.

Cheesecake filling

  1. Start by whisking the eggs in a bowl until they get bubbly & nice.
  2. Add the vanilla pudding powder, baking powder lemon zest & juice, and the agave syrup and whisk until everything is dissolved.
  3. Now add the quark or Greek yogurt & take a specular, slowly mixing together the eggs and the quark. Whisk only as much as necessary with big movements, so the air stays in the filling.
  4. If everything is combined, add this mixture onto the crust & bake this for around 30- 40 minutes until it gets slightly golden on the edges. (cracks on the surface means that you overbaked it).
  5. Take the cake out, drizzle some coconut flakes over it and let it cool.
  6. Garnish it with thin slices of figs which you place like a mosaic.

You can easily cut the cake into small cubes & freeze them to always have a nice treat aside.

Coconut Cheesecake & Figs top down - Truefoodsblog

Coconut Cheesecake & Figs top down – Truefoodsblog

Coconut Cheesecake Fig Chunks – “Quick & healthy treat”

Cook Time: 40 minutes

Serving Size: 8

Ingredients

  • Coconut Flakes 70g
  • Wholegrain Flour 100g
  • Coconut oil 4 tbsp
  • Slat 1 pinch
  • Agave syrup 1 tbsp
  • Quark or greek yoghurt 500g
  • Eggs 2
  • Vanilla pudding powder or mixture of starch and vanilla 3 tbsp
  • Agave syrup or soaked & pureed dates 4 tbsp
  • Salt 1 pinch
  • Lemon juice & Cest 1/2 organic
  • Baking powder 1 pinch

Merken

Merken

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