VIBRANT & PURE

Funfetti. Cheesecake. Brownie.Bites. Yeppppp, you heard (or read, rather) that correctly. I’m just over here trying to brighten up your Monday!

 

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I created this recipe in partnership with Pure Organic using their Chocolate Brownie fruit & nut bar. I was looking at the bar and trying to think about what kind of recipe I wanted to make with it and upon analyzing the (super simple) ingredients: Dates, Cashew Butter, Semisweet Chocolate, Cocoa, Almonds, Walnuts, and Sea Salt,  I realized it’s basically the same combination of ingredients I normally use for a cheesecake base/crust. The wheels started turning and here we are! I decided to pair the chocolate brownie base with a cashew cheesecake filling that tastes like lemony cake batter. I added in some naturally dyed sprinkles and make it a funfetti situation- because, why not??

 

P.S. This recipe is entirely vegan + gluten, grain, dairy, and refined sugar free

 

RECIPE

 

Ingredients:

1.5 cups raw cashews (about 2 cups after soaking)

juice of 1 large lemon or 2 small lemons (about 4 tablespoons)

1 teaspoon vanilla extract

4 tablespoons maple syrup or honey

4 tablespoons melted coconut oil

1/3 cup water

2 to 4 tablespoons natural sprinkles

4 Pure Organic Chocolate Brownie Bars 

**I made these bars using a small 6 X 6 glass tupperware lined with parchment paper. Feel free to use a mini cheesecake pan, baking dish, silicone molds, etc.

Directions:

1. Submerge cashews in filtered water and soak for 4 hours to overnight. If you’re feeling impatient, you could also soak them in boiling water for 30 minutes.

 

2. Line your dish or tupperware with parchment paper, and take the chocolate brownie bars and  press them into the bottom of the tupperware as if they are a dough, keep pressing until they are in one uniform layer.

3. In a vitamix or high speed blender of your choice, blend all remaining ingredients except the sprinkles. Blend on high until you have a thick and uniform batter formed. Pour the batter over the brownie base in the tupperware. Fold in half of the sprinkles to the cheesecake batter and use the other half to sprinkle on top.

4. Place the cheesecake brownie bites in your freezer for 4 to 6 hours or until fully hardened. Remove from the freezer and let them soften for 5 minutes before cutting and serving.

 

Enjoy!

 

 

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