Chocolate, Peanut Butter, Butternut Dessert

Processed with MOLDIV


  • 1 1/2 -2 cups digestive biscuits
  • 3-4 tablespoons butter, melted
  • 2 cups milk
  • 1/4 cup maizina (corn starch)
  • 1/3 cup castor sugar
  • 1/4 teaspoon salt
  • 2 jumbo eggs
  • Caramel essence
  • 1 cup butternut cooked, puréed
  • 1/2 cup smooth peanut butter
  • 1 tablespoon cocoa powder


  1. Preheat the oven to 180 degC.
  2. If you have a blender, blend the biscuits finely into crumbs and mix in the melted butter.
  3. Press down into s spring form cake tin. Push crush slightly up to the sides.
  4. Bake for 5-7 minutes until golden brown.
  5. In a pot, boil together on medium heat the milk, maizina, sugar, salt, egg. Stir with a whisk to prevent lumps. Once it’s thick turn off the heat.
  6. Mix in the caramel essence and puréed butternut.
  7. Halve the mixture into two bowls. Mixing in the cocoa powder in one half and peanut butter in the other half.
  8. Pour the chocolate mixture into the prepare cookie crust pan. Spread gently.
  9. Top with the peanut butter mixture. Softly spread it out but don’t overdo it. You want to taste the two different layers.
  10. Refrigerate minimum 2 hours before running a knife along to sides and removing the springform.

Enjoy every bite!

MuchLuv, BeBlessed

Sandy Nouwens 


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