Healthy Fudge Brownie Cheesecake Bars

Ingredients

• 1.5 cup Almond flour
• 0.333 cup Unsweetened cocoa powder (For the brownie base)
• 2 tbsp Maple syrup (For the brownie base)
• 3 tbsp Coconut oil (For the brownie base; melted if solid)
• 3 tbsp Almond milk (For the brownie base)
• 0.5 tsp Vanilla extract (For the brownie base)
• 250 g Light cream cheese
• 1 tbsp Monk fruit icing powder
• 1 tsp Vanilla extract (For the cheesecake layer)
• Lemon juice (A squeeze, to taste)
• 0.25 cup Unsweetened cocoa powder (For the fudgy topping)
• 2 tbsp Maple syrup (For the fudgy topping)
• 1 tbsp Coconut oil (For the fudgy topping; melted if solid)
• 1 tbsp Lactose-free milk (Almond milk may be used instead)

Steps

1. 1

   Line a small glass baking tin with parchment paper, leaving enough overhang to lift out the chilled bars later.

2. 2

   In a bowl, combine the almond flour, one-third cup cocoa powder, maple syrup, coconut oil, almond milk, and one-half teaspoon vanilla. Mix until the ingredients form a cohesive, fudgy brownie mixture.

3. 3

   Transfer the brownie mixture to the lined glass tin. Press it firmly and evenly across the bottom to create a compact base.

4. 4

   Freeze the brownie base for 10 minutes, until firm enough to support the cheesecake layer.

5. 5

   In a clean bowl, combine the light cream cheese, monk fruit icing powder, one teaspoon vanilla, and a squeeze of lemon juice.

6. 6

   Beat the cream-cheese mixture with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.

7. 7

   Spread the cheesecake mixture evenly over the chilled brownie base, taking it all the way to the edges.

8. 8

   Freeze the layered mixture for 45 minutes, until the cheesecake layer is set and firm.

9. 9

   In another bowl, combine the one-quarter cup cocoa powder, maple syrup, and coconut oil. Stir until smooth and fully mixed.

10. 10

    Add the lactose-free milk and mix until the topping becomes smooth and fudgy. Almond milk can be substituted for the lactose-free milk.

11. 11

    Pour the fudgy chocolate sauce over the chilled cheesecake layer and spread it evenly across the surface.

12. 12

    Refrigerate the assembled bars for 30 minutes, until the topping is set.

13. 13

    Lift the chilled dessert from the tin using the parchment overhang and cut it into five bars. Serve cold.

Notes

Keep the bars refrigerated after the final chilling step. The creator cuts the batch into five bars. Almond milk may be substituted for the lactose-free milk in the topping.

Nutrition per serving

• dessert
• no-bake
• chocolate
• cheesecake
• bars
• vegetarian
• gluten-free
• healthy dessert