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Superfruit Baobab Pie (Anti-oxidant boost)

Baobab cheesecake 2

Deliciously lemon -citrus flavour & perfectly sweet with no refined sugar!

Yum! I love this pie! It looks a bit like cheesecake, but is free from dairy & digestive biscuits, hence great for the health conscious, vegetarians & vegans. It is also gluten-free!

The filling is flavoured with  baobab superfruit powder, which tastes deliciously tangy; like lemon-mixed with a hint of mango. Baobab is considered a superfood as it has the following properties:

  • More than 10 times the antioxidant level of oranges
  • Six times more vitamin C
  • More than double the calcium level of milk
  • Soluble fibre is great for digestion
  • High in potassium, required for brain, nerve and muscle function
  • And phosphorus, required for healthy bones
Even the tree from which baobab is derived from is pretty & called the ‘tree of life.’
Baobab tree

What is the main ingredient in the topping? Sweet potato. The sweet potato gives sweetness & creaminess to the topping, but is so a great source of Vitamin A, B vitamins (B1, B2 & B6), fibre & minerals.

Baobab cheesecake 14

What’s in the base? The pie base is made of crushed up nuts, ground flaxseed & coconut oil & sweetened with dates. What is even better is this pie doesn’t require any baking (only the sweet potatoes need to be steamed) & it also freezes really well.

Healthy superfood pie anyone?!

Makes: 1 pie
Preparation time: 40 mins. Chilling time: 30 mins
For the base:
For the topping:
  • 3 large sweet potatoes
  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 2 1/2 tbsp baobab superfruit powder
  • 2 tbsp protein powder (I use vegan varieties from Pulsin’; soya and pea protein powders work well). Note: if you do not have protein powder, you can substitute with coconut flour.
  • 1 1/2 tbsp coconut flour
To garnish: fresh fruit (like chopped figs-as pictured) or roughly chopped walnuts
  • Start by making the topping. Peel the sweet potatoes & dice into 2cm cubes. Steam for 20 mins until soft. Allow to cool.
  • Whilst steaming, you can prepare the base. Place the almonds, walnuts (or pecans), ground flaxseed, dates & coconut oil in a food processor or blender & whizz to form a sticky crumbly base.Baobab Cheesecake prep1
  • Line & lightly grease a 9″ springform cake tin with a little coconut oil spray. Decant the crumbly nut-date mix into the tin & using a spatula, press tightly down to form the pie base.
  • Put the cooked sweet potato into a blender or food processor. Add the coconut oil, salt, baobab superfruit powder, protein powder (if using) & coconut flour. Mix together to form a lovely thick creamy topping.
  • Pour topping onto cheesecake base. Spread & level using a silicone spatula.


Baobab cheesecake prep 4

  • Allow to chill in the freezer for 30 mins to allow to set.
  • Garnish with fresh fruit or nuts & serve.  Baobab cheesecake 3

Don’t forget you can find my favourite recipes in my FREE eBook here.

Baobab cheesecake 10



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