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Chocolate Brownie Cheesecake Bars

Chocolate Brownie Cheesecake Bars

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Indulge in the rich and creamy delight of Chocolate Brownie Cheesecake Bars, a perfect fusion of decadent chocolate brownies and smooth, dairy-free cheesecake. These bars are not only a treat for the taste buds but also a healthier alternative to traditional desserts, making them ideal for parties, family gatherings, or simply satisfying your sweet cravings at home. With their two delightful layers crafted from wholesome ingredients like almond butter and coconut milk, these bars promise to impress anyone seeking a guilt-free dessert option.

Ingredients

Scale
  • 1/2 cup unsweetened chocolate chips or chopped chocolate
  • 2 tbsp Coconut Oil
  • 1/2 cup smooth almond butter
  • 2 tsp vanilla extract
  • 1/4 cup real maple syrup
  • 1 large egg or flax egg for vegan version
  • 1/2 cup blanched almond flour
  • 1/4 cup cacao powder
  • 2 cups raw cashews (soaked in hot water for 15 minutes and drained)
  • 1/4 cup cacao powder
  • 1 cup full fat coconut milk
  • 1 tbsp melted coconut oil
  • 1/2 cup real maple syrup
  • 1 tbsp instant coffee granules (optional)
  • 1/4 tsp sea salt

Instructions

  1. Preheat your oven to 350°F and prepare an 8×8 inch baking pan with parchment paper.
  2. Melt together unsweetened chocolate, coconut oil, and almond butter in a double boiler. Stir in maple syrup and vanilla extract. Once cooled slightly, mix in the egg (or flax egg), followed by almond flour and cacao powder until smooth.
  3. Spread the brownie mixture into the prepared pan and bake for 15-17 minutes until set. Let cool completely.
  4. In a blender, combine soaked cashews, cacao powder, coconut milk, melted coconut oil, vanilla extract, maple syrup, and sea salt. Blend until smooth.
  5. Pour the cheesecake mixture over the cooled brownie layer and freeze for 2-3 hours until firm.
  6. Allow to sit at room temperature for 15-20 minutes before cutting into squares.

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