Almond Butter Cheesecake Brownie Bars
Servings: 6
Ingredients
Brownies
- 1/4 cup 60ml maple syrup
- 2 to 3 tablespoons 24 to 36g coconut sugar or other sugar
- 3 tablespoons 48g smooth almond butter
- 1/4 cup 60ml almond milk or other nondairy milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 teaspoon ground flax seed optional
- 1/2 cup 60g oat flour or unbleached all-purpose flour
- 2 tablespoons 14g unsweetened cocoa powder
- Pinch salt
- 2 to 3 tablespoons 20 to 30g nondairy semisweet chocolate chips
Cheesecake
- 2/3 cup 160ml nondairy plain or vanilla yogurt
- 1/4 cup 65g smooth almond butter
- 1/2 teaspoon vanilla extract
- 2 to 3 teaspoons fresh lime juice or lemon juice
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 3 tablespoons 36g coconut sugar
- 2 tablespoons 20g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13cm) loaf pan (or line it with parchment paper).
- Brownies: In a medium bowl, combine the maple syrup, sugar, almond butter, milk, vanilla, baking soda, flax seed (if using), flour, cocoa, and salt, stirring to combine. Pour the brownie batter into the loaf pan. Sprinkle the top of the batter with the chocolate chips. Bake for 11 to 13 minutes, or until the center is set.
- Cheesecake: In another medium bowl, combine the yogurt, almond butter, vanilla, lime juice, cornstarch, salt, and sugar. Taste and add more lime juice and sugar if needed (keep in mind that the lime juice will taste stronger after baking).
- Take the brownies out of the oven and pour the cheesecake mixture over the brownies. Sprinkle the top of the cheesecake with the chocolate chips. Bake for 25 minutes, or until the center of the cheesecake is set. Cool completely and chill for at least 30 minutes. Slice and serve.
Bon appetit!