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Chocolate Brownie Cheesecake Bars

Chocolate Brownie Cheesecake Bars
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Rich, fudgy brownie layer topped with a creamy, decadent cashew-based cheesecake swirl, frozen to perfection.

Ingredients

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  • 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
  • 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. Soak cashews in hot water for at least 15 minutes, then drain.
  2. Preheat the oven to 350 degrees F.
  3. Line an 8×8 pan with parchment paper, creating a sling.
  4. Melt chocolate, 2 tbsp coconut oil, and almond butter in a double boiler or saucepan on the stovetop.
  5. Stir until well combined and smooth.
  6. Remove from heat.
  7. Stir in 2 tsp vanilla extract and 1/4 cup maple syrup.
  8. Allow the mixture to cool completely.
  9. Once cooled, stir in the large egg.
  10. Fold in blanched almond flour and 1/4 cup cacao powder.
  11. Stir until the brownie batter is smooth.
  12. Spoon the brownie batter into the prepared pan.
  13. Smooth the top of the brownie layer evenly.
  14. Transfer the pan to the oven.
  15. Bake for 15-17 minutes, or until the brownie layer is firm.
  16. Set the brownie layer aside to cool completely.
  17. Add the drained cashews, 1/4 cup cacao powder, full fat coconut milk, 1 tbsp melted coconut oil, 1/2 cup maple syrup, 1 tbsp instant coffee granules (if using), and 1/4 tsp sea salt to a blender.
  18. Blend until completely smooth, scraping down the sides as needed. This may take several minutes.
  19. Pour the smooth cheesecake mixture on top of the cooled brownie layer.
  20. Smooth the top of the cheesecake layer.
  21. Place the pan in the freezer.
  22. Freeze until firm, which will take 2-3 hours.
  23. Remove from the freezer.
  24. Let sit for 15-20 minutes at room temperature.
  25. Cut into 16 even squares.
  26. Sprinkle with additional sea salt if desired before serving.

Notes

Ensure cashews are thoroughly soaked and blended for a creamy cheesecake.
Let the chocolate mixture cool before adding the egg to prevent scrambling.
Use a parchment paper sling for easy removal of the bars from the pan.
For clean cuts, allow the bars to freeze completely and wipe your knife between cuts.

Find it online: https://theopenoven.com/chocolate-brownie-cheesecake-bars/