Raw Caramel Brownie Cheesecake Bars

When I made these, I was pleasantly surprised by how they turned out. They remind me of ice cream cake from Dairy Queen! Mmmmm. I was making the recipe up as I went along so here’s to hoping I can remember everything that went into it lol. JK. I remember! Who could forget something that is dairy-free, gluten-free, and refined sugar-free? Not this weirdough!

Bye! 

J.

Recipe 

Ingredients

Crust: 

1 1/2 cup pitted dates
I cup slivered almonds
3 tablespoon maple syrup
2 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 tablespoon cacao powder
Pinch of salt

Cheesecake Filling:

2 cups cashews (soaked over night)
1/3 cup coconut milk (full fat from can)
3/4 cup almond milk
3/4 cup pure maple syrup
1/3 cup pitted dates
1 teaspoon pure vanilla extract
1 teaspoon salt

Brownie swirl:

1/4 cup coconut oil
3 tablespoon cacao powder (more or less depending on how chocolatey you like it)
3 tablespoon maple syrup (more for sweetness)
2 tablespoon almond milk

Directions:

  1. Line your rectangular loaf pan with cling wrap.
  2. Mix all the ingredients for the crust together in a food processor until it becomes a paste.
  3. Put crust mixture onto bottom of the pan evenly. Put in freezer until ready for cheesecake mixture.
  4. In a blender, mix all the caramel cheesecake ingredients together until smooth. Pour into loaf pan on top of crust.
  5. Mix all of the brownie swirl ingredients together until well blended (I used a hand mixer for extra smoothness). Spread an even layer on top of cheesecake mix. Take a butter knife and drag through cake in a swirling motion.
  6. Put in freezer until frozen approximately 3-4 hours.

 

 

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5 thoughts on “Raw Caramel Brownie Cheesecake Bars

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