Vegan Red Velvet Cheesecake Brownies

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Contributed by: Krystle Manning

Serves: 12

Time: Soak: 4 hrs. Prep: 30 min. Bake: 30 min.

A rich, gooey brownie that is full of goodness! These vegan, paleo and refined sugar free treats are made with our Organic Red Velvet Latte Blend - a delicious combination of cacao, cranberry and beetroot.
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A rich, gooey brownie that is full of goodness! These vegan, paleo and refined sugar free treats are made with our Organic Red Velvet Latte Blend - a delicious combination of cacao, cranberry and beetroot.
More Information >>

PRODUCT INFORMATION

Ingredients

Brownie Layer:

2 flax eggs (2 tbsp ground linseeds + 5 tbsp water)
20 dried dates, pitted
4 tbsp organic peanut butter
¼ cup organic coconut oil, melted
¼ cup organic maple syrup or raw honey
¾ cup organic almond meal
Pinch Himalayan rock salt
½ tsp baking powder
½ cup organic cacao powder
¼ cup organic red velvet latte blend

Cheesecake Layer:

1 cup organic raw cashews, soaked for 4 hours or overnight
1 cup (250mL) organic coconut cream
2 tbsp lemon juice
1 tsp vanilla extract
3 tbsp organic arrowroot powder
2 tbsp organic maple syrup or raw honey
Pinch Himalayan rock salt
1 tbsp organic red velvet latte blend

method

  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced) and line a slice tin/square cake tin/oven proof dish (I used a 2.6L glass pyrex dish) with baking paper.
  2. Make the flax eggs by combining the flaxseed meal and water in a small bowl. Set aside for 5-10 minutes. Place the dates into a bowl and cover with boiling water. Set aside for 5 minutes.
  3. Meanwhile, sift the dry ingredients into a large mixing bowl (almond meal, raw cacao, red velvet powder, baking powder and salt).
  4. Drain the dates and add them to a blender with the flax eggs, peanut butter, coconut oil and maple syrup or honey. Blend until completely smooth.
  5. Pour the wet mixture into the dry and stir to combine. Scoop the mixture into the lined tin or dish and using a damp spatula, smooth out evenly.
  6. Rinse out the blender and add the drained cashews and all other cheesecake ingredients. Blend until completely smooth.
  7. Scoop out ¼ cup of the cheesecake mix and place it into a bowl with the extra 1 tbsp. of red velvet powder. Stir with a fork until combined and set aside.
  8. Pour the rest of the cheesecake mixture over the chocolate brownie. Then dollop drops of the red velvet mix over the top. Using a chopstick/skewer/butter knife, swirl the red mix through the white cheesecake.
  9. Place the dish into the oven to bake for 25-30 minutes or until the cheesecake layer sets. Remove from the oven and cool in the dish for 5 minutes before removing it to cool for at least a further 30 minutes before serving (this will ensure the cheesecake layer is set enough for you to be able to cut it). Enjoy warm or once cooled, store in an airtight container.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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