Description
Delicious vegan cheesecake brownies that are also gluten free.
Ingredients
Scale
- 1 cup gluten free flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cashews (soaked and drained)
- 1/4 cup coconut cream
- 1/4 cup agave syrup
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten free flour, cocoa powder, baking soda, and salt.
- In another bowl, combine maple syrup, coconut oil, almond milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour the brownie mixture into a greased baking pan.
- Blend soaked cashews, coconut cream, agave syrup, and lemon juice until smooth.
- Spoon the cheesecake mixture over the brownie batter and swirl with a knife.
- Bake for 25-30 minutes.
- Let it cool before slicing into squares.
Notes
- Store leftovers in the fridge for up to 5 days.
- For best texture, let brownies chill overnight.
- Feel free to add chocolate chips for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheesecake brownies, gluten free dessert, vegan brownies