Brownie Cheesecake Bar 1

Brownie Base:

  • 1 can black beans
  • 3/4 cup coconut sugar (or raw sugar), processed in your food processor until fine
  • 3/4 cup cocoa powder (I used super dark)
  • 2 chia / flax seed eggs (2 Tablespoons ground chia or flax seeds, whisked with 8 Tablespoons warm water, set aside for 5 minutes until thickened)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons milk (I opted for hemp)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • Optional:
    • 1/3 cup shredded coconut
    • 1/3 cup chopped nuts
  • Cheesecake
    • 1 14 oz container firm tofu
    • 1 can full fat coconut milk
    • 1 cup coconut sugar (or raw sugar)
    • 2 lemons, zested & juiced
    • 2 tablespoons potato starch
    • 2 1/2 teaspoons agar agar (NOT agar flakes) – Can’t find agar powder? 1 Tablespoon of agar flakes = 1 teaspoon agar powder
    • 1/2 teaspoon sea salt
  • Fruit sauce swirl
    • 1/2 Cup fruit (fresh or frozen) {I used blackberries}

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. In your food processor add your beans, cocoa powder, ground sugar, milk, chia/flax mix, baking powder, vanilla extract, sea salt, and process until smooth (you’ll need to stop and scrape down the sides to ensure all ingredients are incorporated).
  2. Measure & cut two pieces of parchment paper (or tin foil) that drape over both sides (you will be lifting the bars out with the parchment / tin foil paper so be sure it’s long enough!). Lay one piece of paper horizontally and the other vertically (making a criss-cross), and spray with non-stick spray.
  3. Pour your brownie mix into your prepared pan and smooth over to ensure it’s evenly spread. Pop that in the oven for around 30-35 minutes. To test & check if your brownie layer is done, insert a toothpick into the center, if it pulls out cleanly they’re ready.
  4. For the fruit sauce, add your fruit to a medium-large saucepan on medium heat. Stir your strawberries occasionally. You’ll notice after about 5 minutes of cooking, fruit juice will start to appear. 10 minutes later your fruit will be cooked down; set aside.
  5. In your food processor add your tofu and blend until smooth. Add in your coconut milk, sugar, lemon zest & juice, vanilla extract, sea salt, and blend until fully incorporated (you’ll want to scrape down the sides to ensure everything is well blended). Add your mixture into a medium sauce pan and whisk in your agar agar, potato starch, and bring to a boil, occasionally whisking. Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking. Carefully pour your mix onto your prepared brownie layer.
  6. To “swirl” your sauce into your cheesecake, gently dollop 1/2 – 1 Tablespoon of each sauce around your cheesecake.  Gently use a small knife (I use chopsticks ;)) and swirl through the top of your cheesecake, ensuring to pass through your dollops at least once.
  7. Pop your cheesecake bars in your refrigerator to set (cooling time depends on the temperature of your brownie layer! If they’ve cooled to room temperature the cheesecake layer should take 30-45 mins to firm).
  8. To remove your brownie cheesecake bars, once chilled, hold the overlapping edges of your parchment / foil and gently lift up and out of the baking pan and onto a cutting board. Now we can easily slice the bars (I made larger 9×9 bars, you may make them any size!). Store in a container in your fridge for up to one week, if you can get them to last that long!
  9. Enjoy eating whole!