Raspberry Cheesecake Brownie Bars
Servings: 16
Ingredients
For the Brownie Layer
- 1 1/4 cup roasted almonds or pecans
- 2 cups pitted dates (about 2 dozen)
- 1/3 cup cacao powder or cocoa powder
- 2 tsp pure vanilla extract
For the Cheesecake Layer
- 1 cup raw cashews
- 2 tbsp coconut oil, melted
- 1/3 cup full fat coconut milk
- 3 tbsp pure maple syrup
- 2/3 cup frozen raspberries
- 1/2 cup fresh raspberries
Instructions
- Before beginning, soak your raw cashews in boiling water for at least 15 minutes, even overnight.
- Begin by making your brownie layer. In a food processor or blender, pulse together almonds, dates, cacao powder, and vanilla extract. Continue to pulse, scraping down the sides when needed, until a thick "dough" forms.
- Line a 9x9 pan with parchment paper, creating a sling. Gently grease with cooking spray. Press the chocolate dough mixture evenly around the pan using your fingers. Place into the fridge to set.
- Now make the cheesecake layer. Drain the cashews, and place them in a high powered blender. Add coconut oil, coconut milk, maple syrup, and frozen raspberries. Blend for several minutes, until completely creamy and smooth.
- Remove the pan from the fridge, and pour the cheesecake layer on top, smoothing with a spatula. Give the fresh raspberries a rough chop, then place on top of the cheesecake layer.
- Bring the pan to the freezer, and let set for at least 2 hours before removing to slice into squares. You can store in the fridge or freezer. Serve chilled, the bars will begin to soften at room temperature.
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 3mg | Potassium: 313mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg