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Pure Joy Planet

Raspberry Macadamia Cheesecake Brownie Bars | Low-Carb, Raw, Vegan

Raspberry Macadamia Cheesecake Brownie Bars
Prep
1 hour
Cook
Ready in
1 hour
Serves
12

Ingredients

  • For the Brownie Crust:
  • 3 cups walnuts, soaked and dehydrated
  • 1 cup cacao powder
  • 1/4 cup cacao nibs
  • 2 tbsp coconut oil
  • 2 tbsp sweetener of choice
  • 2 tbsp maca powder
  • 1 Tbsp Thrive 6 Mushroom Powder by FreshCap Mushrooms
  • 1 tsp vanilla extract or 12 drops Vanilla Essence
  • 1/2 tsp mineral salt
  • For the Raspberry Cheesecake Filling: 1 cup macadamia nuts, 3/4 cup coconut oil, melted, 1/4 cup cacao butter, 1/3 cup fresh raspberries (or frozen, thawed), 1/4 cup coconut sugar, lakanto or low sugar sweetener of choice, Stevia to boost sweetness - optional, 1 tbsp lemon juice, 1 tbsp beet crystals (for richer color) - optional, 1 tsp vanilla extract or 12 drops Vanilla Essence, 1/4 tsp mineral salt, 2 tbsp Non-Gmo Soy lecithin
Raspberry Macadamia Cheesecake Brownie Bars

Directions

  1. For the Brownie Crust:
  2. Soak walnuts for 8 hours, rinse, and dehydrate.
  3. Puree walnuts in a food processor until it becomes flour.
  4. Add the remaining ingredients and puree again until a homogenized dough forms.
  5. Press with very firm pressure into a brownie pan, using a back of a spoon to smooth down the top.
  6. Refrigerate while making raspberry cheesecake filling.
  7. Brownies will keep refrigerated for 5-7 days or more. Can be kept frozen for 2-3 months.
  8. For the Raspberry Cheesecake Filling:
  9. In a high-speed blender, blend all ingredients until smooth.
  10. Pour into glass dish and set up in the refrigerator (about 4-6 hours or overnight).
  11. Once set, scoop onto brownie and spread evenly.
  12. Slice, and enjoy!