Vegan Brownie Cheesecake
by: Charlotte Rowley
Base – raw brownie
1/2 cup ground almonds (I grind myself in a blender)
1/2 cup dates
1/2 tbsp almond butter
2 tbsp water (or more if still too dry)
Blend until a sticky ball forms. Optional, add dried cranberries in at the end.
Split your brownie mix into individual portions, or one large tin. I kept some back to roll into balls for the decoration.
1 cup overnight soaked cashews
Juice of 1/2 lemon
1 tbsp maple syrup
1 tbsp coconut oil
3 tbsp water
Blend until smooth.
To half the mixture, I added 1 tsp barley grass powder and a few drops of peppermint oil.
To layer up, fill half-way with the White mixture. Place in freezer for about 15mins to slightly harden. Then layer on the green. Place in freezer overnight to set.
Take out of the freezer about an hour before serving, to thaw.
Cacao sauce – 1/2 tbsp melted coconut oil and 1/2 tbsp raw cacao powder, drizzled over the cold cheesecake.
This recipe was created by the beautiful Charlotte from @Underwater_Vegan