Golden Barrel

Paleo No-Bake Cheesecake Brownies

CourseDessert
KeywordDairy Free, Gluten Free, Paleo

Servings	Prep Time
16squares	20minutes

Passive Time

1hour

Servings	Prep Time
16squares	20minutes

Passive Time

1hour

Ingredients

Brownie Layer

1/2cup creamy almond butter, unsalted and unsweetened
1/2cup Golden Barrel Coconut Oil, room temperature
1/2cup coconut sugar
1/2cup cacao powder
1/4teaspoon salt
1teaspoon vanilla
1 1/2cups almond flour

Cheesecake Layer

1cup raw cashews, soaked for at least 4 hours*
1/4cup Golden Barrel Coconut Oil, melted
1/4cup unsweetened almond milk
1/4cup honey
1/8teaspoon salt
1teaspoon fresh lemon juice

Instructions

Brownie Instructions

Line a 8 inch square pan with parchment paper. Set aside.
In a large bowl, combine almond butter and coconut oil until well mixed. Add in the coconut sugar, cacao powder, salt, vanilla, and almond flour. Mix completely until all the ingredients are well combined. Press into prepared pan and chill in the fridge until solid. Wait at least 1 hour before topping it with the cheesecake.

Cheesecake Instructions

Drain the soaking cashews and rinse them through a fine mesh strainer. Place them in a high powdered blender or food processor.
Add in the coconut oil, almond milk, honey, salt, and lemon juice. Blend on the highest speed until completely smooth- about 5-7 minutes. Stop as needed to scrap down the sides.
Once smooth, pour the mixture over the brownie layer. Smooth the top to make even and pretty. Place in the fridge for at least 4 hours until firm.
Top with a chocolate drizzle if desired. 1/2 cup chocolate chips melted and drizzled on top.

Recipe Notes

*Cashews need to be soaked in cold water for at least 4 hours or over night. You can also soak them quickly using hot water and soaking for 1 hour. I like to change the water half way through.