Medium
25 mins.
1 persons
For the brownie base..
1/3 cup pecan nuts
2/3 cup oats use gluten free if needed
3 tbsp Iswari cacao Powder
1 Tbsp coconut oil
Tsp Iswari Maca powder
Pinch sea salt
For the cheesecake layer..
1 cup cashews (soaked for 4 hours)
1/2 cup pitted dates
1 cup light coconut milk
2 tbsp coconut oil
Pinch salt
Dash vanilla extract/powder 1/2 tsp cinnamon
1/2 tsp ginger
1/3 tsp cloves
Tsp Iswari Maca Powder
1. Start off by making the brownie base and combine the oats and pecans in a food processor.
2. Pulse these for a few seconds to create rough flour like texture.
3. Add in the rest of the base ingredients and blend these sp that everything is well combined and nice and sticky.
4. Pour the mixture into a lines brownie tin and firmly press down to create a smooth layer.
5. Place this into the freezer to set whilst you make the cheesecake topping.
6. In a high speed blender or food processor, blend together all of the cheesecake ingredients until smooth and creamy.
7. Pour this over the brownie base and return to the freezer for around 5 hours, or until com- pletely set.
8. Garnish with toppings of choice and enjoy! Here we’ve made a quick caramel drizzle with a tbsp each of nut butter and agave syrup- so delicious!
