Vegan Brownie Cheesecake Bars: Gluten-Free and Refined Sugar-Free


It can be hard to find gluten-free desserts that don't taste, well, gluten-free. 

Fortunately, you'd never be able to tell with these amazing vegan brownie cheesecake bars!




In part, it's substitutions that make this recipe:

  • flax meal and water as a binder instead of egg
  • coconut oil instead of butter
  • coconut sugar and maple syrup instead of refined sugar
  • almond meal and gluten-free flour instead of wheat flour
  • cashews and tofu instead of cream cheese

Ingredients, by layer:

Brownie Layer:

  • 2 tbsp flax seed meal
  • 5 tbsp water
  • 1/2 c melted coconut oil
  • 1/2 c coconut sugar
  • 1/4 c maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 c cocoa powder
  • 3/4 tsp baking powder
  • 3/4 c gluten-free all purpose flour
  • 1/4 c almond meal / almond flour
  • 1/3 c chopped walnuts
  • 2 tbsp dark chocolate chips

Cheesecake Layer:

  • 1 c raw cashews (soak in water for an hour, then drained)
  • 1 c coconut cream
  • 8 oz extra firm tofu
  • 1 tbsp tapioca starch
  • 1 tsp pure vanilla extract
  • 2/3 c maple syrup
  • 1 tbsp melted coconut oil
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1/4 tsp sea salt

Chocolate Swirl (Optional):

  • 1/4 c chocolate chips (dark chips work best)
  • 1 tsp coconut oil

Preparation:

  • Preheat oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.
  • Next, you'll make the vegan brownie layer.
  • Combine the flax meal and water in a small bowl and let it sit.
  • In large bowl, combine the coconut oil, coconut sugar, maple syrup, and vanilla.
  • Whisk to combine.
  • Add flax/water mixture, whisk to combine.
  • Add sea salt, cocoa, and baking powder.
  • Whisk to combine.
  • Add flour and almond meal; mix to combine using a spatula.
  • Pour brownie batter into baking dish, smooth with spatula.
  • Sprinkle with walnuts and chocolate chips.
  • Next, you'll make the cheesecake layer.
  • Add all cheesecake ingredients into a high-speed blender.
  • Blend on high until smooth, silky, and creamy; scrape down the sides.
  • Taste and adjust flavors according to your taste.
  • Pour cheesecake layer on top of brownie layer. Tilt pan to even out.
  • To add chocolate swirl, melt chocolate chips and coconut oil over a double boiler.
  • Pour over cheesecake batter.
  • Place in oven for 30 minutes, then rotate pan and bake for another 20 minutes.
  • The cheesecake layer should be firm and slightly golden around the edges and slightly loose in the center (but not liquid-like).

Let it cool at room temperature and then transfer to fridge for 5 hours or overnight. Cut into squares and enjoy!

Many thanks to Hearty Soul for the tip!





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Vegan Brownie Cheesecake Bars: Gluten-Free and Refined Sugar-Free Vegan Brownie Cheesecake Bars: Gluten-Free and Refined Sugar-Free Reviewed by matt on 02:47:00 Rating: 5
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