Ingredients:

Raw Chocolate Brownie Base:
3/4 cup Oat Flour
3/4 cup Almond Meal
3 tablespoons Raw Cacao
Seeds of 1 Vanilla Bean Pod
12 Medjool Dates, seeds removed
Pinch of Sea Salt
3 Tablespoons Water
1/2 cup Pecans, chopped finely

Raspberry Cheesecake:
3/4 cup Raw Cashews, soaked overnight and drained
6 Tablespoons Agave Nectar
1/2 cup Raspberries
Seeds of 1/2 a Vanilla Pod
Juice of 1 Lemon
6 Tablespoons Coconut Oil (liquid)
1/2 recipe Chocolate Coating, for drizzlin’

Method:

**Make Chocolate Brownie: 

– In a food processor, combine all ingredients except water and pecans. Process until fine crumbs form. Gradually add water, tablespoon at a time, until a moist dough forms.

– Transfer mixture to a bowl and incorporate pecans into the dough. Pat into the base of an 9x5inch, cling wrap lined loaf tin.

– Place in freezer whilst making cheesecake topping.

**Make Cheesecake Topping:

– In a high power blender, combine cashews, agave nectar, raspberries, vanilla and lemon juice. Blend on high till smooth.

– Once smooth, add coconut oil in and blend on high again till coconut oil is thoroughly combined with the mixture.

– Spread mixture over brownie base and return the loaf tin to the freezer. Let freeze for 6-8 hours, or until solid.

– Once ready, pull brownie out of the tin and drizzle with chocolate coating. Cut into squares and enjoy!

NOTES:– Keep your brownies frozen. Remove from the freezer 10 mins prior to consuming. (I actually like them right out of the freezer, but I’m weird!)

 

 

Delicious Recipe courtesy of:
Levan & Amrita
Levan & Amrita’s food journal
Check out more recipes at Crazy Vegan Kitchen