These Paleo Chocolate Brownie Cheesecake Bars have 2 layers of decadence! A brownie layer on the bottom and dairy-free creamy cheesecake layer.
Make sure the cashews have been soaking for at least 15 minutes (or overnight). Preheat the oven to 350 degrees F. Prepare an 8x8 pan by lining with parchment paper and create a sling.
Make the brownie layer: on the stovetop in a double boiler or saucepan, melt the chocolate, coconut oil, and almond butter. Continue to stir until well combined. Remove from heat. Stir in maple syrup and vanilla. Once cooled, stir in the egg.
Now fold in the almond flour and cacao powder. Continue to stir until smooth. Spoon into the prepared pan. Smooth the top so that it's even. Transfer to the oven and bake for 15-17 minutes, or until firm. Set aside to cool.
Meanwhile, make the cheesecake layer. In a blender, add the cashews, cacao powder, coconut milk, coconut oil, vanilla extract, maple syrup, coffee granules (if using), and sea salt. Blend until completely smooth. This may take several minutes. You may need to pause and stop the blender, scraping down the sides. Once smooth, pour on top of the cooled brownie layer. Smooth the top of the cheesecake layer, and place in the freezer.
Freeze until firm, 2-3 hours. Remove from the freezer and let sit for 15 - 20 minutes until cutting into 16 even squares. Sprinkle with additional sea salt if desired.
*You can use a flax egg in place of an egg for a Vegan variation.