Salted Caramel Cheesecake Brownies, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup cashews, soaked at least 4 hours
  • 8 dates, soaked at least 30 minutes
  • ¼ cup vegan cream cheese
  • ¼ cup + 2 tbs non-dairy milk
  • 1 tsp vanilla extract
  • 1½ cup all purpose gluten-free flour
  • ½ cup cocoa
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 1 tbs ground flax
  • ½ cup chocolate chips
  • ⅓ cup vegan butter
  • ¾ cup coconut palm sugar
  • ½ cup non-dairy milk
  • 1 tsp vanilla extract
  • optional- extra chocolate chips
Instructions
  1. Preheat oven to 350°. Grease a 9" x 9" baking dish.
  2. Prepare cream cheese layer by draining cashews and dates, then blending them together with cream cheese, ¼ cup + 2 tbs milk and 1 tsp vanilla extract until smooth. Set aside.
  3. To prepare brownie layer,whisk together flour, cocoa powder, salt and baking soda in a large bowl.
  4. Prepare flax "egg" by stirring ground flax seed with 3 tbs water. Let sit for 10 minutes.
  5. Heat a small saucepan on stove at low heat. Add ½ cup chocolate chips and butter. Stir until completely melted. Transfer to medium bowl. Add coconut sugar, ½ cup milk, 1 tsp vanilla extract and flax "egg". Stir everything together.
  6. Transfer contents of small bowl into large and stir until everything is thoroughly mixed (you may choose to use a hand mixer). Fold in extra chocolate chips (if using).
  7. Spread brownie batter out evenly in baking dish. Pour cheesecake layer over top and use a knife to swirl. Sprinkle extra chocolate chips on top.
  8. Bake for 28-30 minutes, until edges are crisp. Let brownies cool completely before slicing.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/03/10/salted-caramel-cheesecake-brownies-vegan-gluten-free/