The idea that you could ever make a Double Chocolate Cheesecake Brownie really healthy seems almost ridiculous. It’s just not the kind of food that you’d imagine could ever nurture your body. Except yesterday I achieved the near impossible and invented the world’s healthiest version and wow was it awesome! I mean seriously out-of-this-world good. So good that I may have eaten seven in a row, but who’s counting! The beauty of them is that they don’t taste even a little bit healthy, yet they are actually so good for you, and as I demonstrated yesterday you can enjoy as many as you like without any negative effects – no bloated stomach, no heart palpitations, no blood sugar crashes, no nothing… just pure happiness after every bite!
I think it’s the combination of the brownie bottom and cheesecake top that really makes these so outstanding, as they contrast together so perfectly to make the bite. The top layer is just so insanely deliciously thick, light, soft and creamy. It’s actually kind of insane and it melts perfectly against the wonderfully firm, yet ever so slightly gooey, nutty base. It’s total heaven. I am seriously in love. Perhaps my best cake yet. Nothing so healthy should taste this good! You really can’t feel bad about it though as you’re taking in so much goodness while indulging! The top is made up mainly of avocado, which is just crazy. It sounds so weird but it works so unbelievably well, no one could quite believe that was what they were eating. All of the natural avocado flavour disappears under the delicious combination of raw chocolatey cacao, banana, almond butter, maple syrup and dates, and just the awesome creamy texture remains. Everyone knows avocados are a super food too, so now you can gobble up all its goodness in a whole new way! The base is simply a nuttier version of my favourite raw brownies, which are made from just almonds, pecans, dates and raw cacao. So it is bursting with great protein and fibre. If you needed one more reason to make these then you’ll love this. Not only are they super easy to make but there’s no washing up! All you need is a food processor and that can go straight in the dishwasher. So it’s totally fuss free.
Makes about 15 brownies:
For the bottom layer
- 1 cup of pecans
- 1/2 a cup of almonds
- 2 and ½ cups of medjool dates
- 2 tablespoons of raw cacao
For the cheesecake layer:
- 3 avocados
- 1 banana
- 1 cup of dates
- 3 tablespoons of pure maple syrup
- 2 and a 1/2 heaped tablespoons of raw cacao powder
- 2 tablespoons of almond butter
Start with the brownie layer. Remove the stones from the dates, then place all of the ingredients into a food processor. Blend for 2-3 minutes until the mixture becomes nice and sticky, you still want some little nutty pieces in there though as this creates a deliciously crunchy texture.
Place the brownie mix into a deep baking tray, using a spatula to press it down firmly. Leave this to one side.
To make the cheesecake layer, simply place all the ingredients needed into the food processor (having removed the date stones) and blend until a really creamy, chocolatey custard-like deliciousness forms! This should take around 5 minutes depending on the strength of your processor.
Pour this mixture over the brownie base, you can then sprinkle a few pecan pieces on the top and placing the whole thing in the freezer. Freeze for about an hour or so before serving. At this point it will be set enough to be eaten, but I’d really recommend moving it into the fridge after this time and letting it fully set there for a few hours, over night is best.
Then slice, serve and enjoy. Everyone will adore this. Between five of us we somehow managed to finish all twenty squares in twelve hours. I think that says enough about how delicious they are! I had some very happy flat mates!