I love cheesecake, and I love brownies. It was only right that I created a brownie cheesecake. Even better, an allergy friendly, salted caramel brownie cheesecake!
The flavours and texture of this cheesecake are immense. With a fudgy chocolate brownie base and a gooey salted caramel cheesecake layer, both combined create a match made in heaven. This is definitely a decadent dessert, for when your sweet tooth is calling you.
T0 make the base of the cheesecake use half of the mixture from my fudgy chocolate brownie recipe, baked in a spring-form pan. Then for the cheesecake layer I used a raw mix of banana, dates and coconut, topped with raw chocolate drizzle and chocolate date balls. As can be seen, decadent desserts can be made from the most nutritious, simplest of ingredients. Best of all being allergen friendly, with ingredients that will nourish our bodies not hinder it.
Consuming a healthy diet is not just about salads and apples like we are made to believe! In fact a healthy diet is, one that nourishes your body and your mind. Especially a diet you are happy consuming, one that supports your health and beliefs. All in all, being healthy is about mind, body and soul. Fad and restrictive diets are not good for our minds or body. My recipes show that you can still eat tasty desserts and maintain a healthy lifestyle. Equally important, creating and consuming, nutritious desserts supports a balanced body and mind. Which is more important than you may think.
AIP, Paleo, GF, DF, Vegan
For the brownie base use half of my Sweet Potato Brownie recipe (linked in notes below) and follow method. Instead of using a baking tin, use a spring-form pan.
Once cooked, leave to completely cool until topping with the cheesecake layer.
While the brownie base is baking, make the cheesecake layer. Combine all ingredients in a food processor until smooth and creamy. Remove from the processor, place in a bowl and refrigerate until needed.
Once the brownie base has completely cooled, top with the cheesecake layer and put back into the fridge. While chilling create the chocolate drizzle.
Melt the coconut oil and coconut butter together in a pan on low heat. Alternativley use the microwave, keeping a careful watch the butter doesnt burn. Once melted together remove from heat and add the remaining chocolate ingredients. Stir well until fully combined. Remove the cake from the fridge and decorate with the drizzle how you like. Place back in the fridge.
To create the balls add ingredients in a food processor and blend until a dough mixture forms. Next create balls of whatever size you wish to decorate with. Decorate the cake, chill in fridge to firm or eat right away! Enjoy
*For the brownie base use half of the recipe from my sweet potato brownie recipe here.
*You could use a bar of organic chocolate for the topping if you don't want to make the chocolate drizzle.
*The toppings are optional, get creative with your favourites.
*This cake can be stored in the fridge and also frozen for freshness.
Ingredient Links: Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. All commissions go towards ingredients to produce new recipes for you lovely people. Thanks 🙂
Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram