Raw Caramel Brownie Cheesecakes (Print Version)
# Ingredients:
→ Base
01 -
1 cup almonds
02 -
1 cup dates
→ Salted Caramel Layer
03 -
2 cups raw cashews
04 -
½ cup canned coconut milk
05 -
⅓ cup maple syrup
06 -
3 tablespoons lemon juice
07 -
⅓ cup coconut oil, melted
08 -
1½ teaspoons vanilla
09 -
Pinch of sea salt
→ Chocolate Layer
10 -
¼ cup cacao powder
11 -
1 chocolate bar for drizzling
# Instructions:
01 -
If dates aren't super soft, soak them in hot water for 15 minutes.
02 -
Add almonds to food processor, processing until almost a gritty flour. Then add dates, processing until a sticky dough forms.
03 -
Divide crust mixture against a lined cupcake tin, pressing into bottom.
04 -
Combine all ingredients in food processor, except cacao powder and 1 tablespoon maple syrup. Process until completely smooth, scraping down sides.
05 -
Divide half of filling evenly over crusts.
06 -
To remaining filling, add cacao powder & last tablespoon of maple syrup & process. Divide evenly over white filling.
07 -
Melt chocolate bar and drizzle over brownie layer.
08 -
Freeze at least 2 hours before enjoying. Let thaw 10-15 minutes before serving.
# Notes:
01 -
Store in freezer.
02 -
Thaw briefly before eating.
03 -
Can be made ahead.