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Chocolate Brownie Cheesecake Bars

Chocolate Brownie Cheesecake Bars
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Rich, fudgy brownie base topped with a creamy, dreamy chocolate cashew cheesecake layer, 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 raw cashews in hot water for at least 15 minutes, then drain.
  2. Preheat the oven to 350 degrees F (175 C).
  3. Line an 8×8 inch pan with parchment paper, creating a sling.
  4. Melt 1/2 cup chocolate chips, 2 tbsp coconut oil, and 1/2 cup almond butter in a double boiler or saucepan on the stovetop, stirring until well combined.
  5. Remove from heat.
  6. Stir in 1/4 cup maple syrup and 2 tsp vanilla extract.
  7. Allow the mixture to cool down.
  8. Once cooled, stir in 1 large egg.
  9. Fold in 1/2 cup blanched almond flour and 1/4 cup cacao powder.
  10. Stir until the brownie batter is smooth.
  11. Spoon the brownie batter into the prepared pan.
  12. Smooth the top of the brownie layer evenly.
  13. Transfer the pan to the oven.
  14. Bake for 15-17 minutes, or until the brownie layer is firm.
  15. Set the brownie layer aside to cool completely.
  16. Add the drained cashews, 1/4 cup cacao powder, 1 cup full fat coconut milk, 1 tbsp melted coconut oil, 1 tbsp vanilla extract, 1/2 cup maple syrup, 1 tbsp instant coffee granules (if using), and 1/4 tsp sea salt to a blender.
  17. Blend until the mixture is completely smooth, scraping down the sides as needed.
  18. Pour the smooth cheesecake mixture on top of the cooled brownie layer.
  19. Smooth the top of the cheesecake layer.
  20. Place the pan in the freezer.
  21. Freeze until the bars are firm, approximately 2-3 hours.
  22. Remove from the freezer.
  23. Let sit for 15-20 minutes at room temperature.
  24. Cut into 16 even squares.
  25. Sprinkle with additional sea salt if desired before serving.

Notes

Ensure cashews are very soft from soaking for the creamiest cheesecake.
Use a parchment paper sling for easy removal of the bars from the pan.
Allow the brownie layer to cool completely before adding the cheesecake mixture.
For clean cuts, warm your knife under hot water and wipe it clean between each slice.

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