These raw, vegan and gluten-free Salted Brownie “Cheesecake” Bites have got to be one of the most delicious treats I’ve ever had. In fact, my husband said they’re THE best thing I’ve ever made. They are so delicious, creamy and decadent that you want to eat the whole batch, but then again, they are very rich so it is hard to overindulge, making them the perfect dessert! They are made with whole nutritious ingredients such as almonds, cashews, raw cacao powder, coconut oil and maca root powder, and sweetened with dates and pure maple syrup.

Almonds are a great source of fiber, vitamin E and calcium; cashews provide vitamin K, magnesium and zinc; and raw cacao powder is high in magnesium, zinc, iron and antioxidants that protect our cells from free radical damage.

The saturated fat in coconut oil not only helps promote heart health, weight loss, glowing skin and a healthy metabolism, but also has antibacterial, antifungal and antiviral properties (1).

Maca is an adaptogen that helps the body naturally adapt to stressors like a demanding job or a busy schedule. It helps balance out hormones, boost immune function, increase energy, stamina, memory, and focus (2).

Dates and maple syrup are both natural sweeteners that have a lower glycemic index compared to refined sugar, meaning they don’t raise blood glucose levels as high. They also include various vitamins and minerals, such as zinc, manganese, potassium, phosphorus and calcium, making them a healthy option to consume in small amounts.

Without further ado, here’s the recipe for you to enjoy 🙂

Salted Brownie “Cheesecake” Bites Recipe

Yields 12 pieces

Ingredients

Crust

  • 1 cup almonds
  • 5 dates, pitted
  • 2 Tbsp. raw cacao powder
  • 2 Tbsp. coconut oil
  • ½ tsp. cinnamon
  • Pinch of unrefined sea salt

Filling

  • 1 ½ cup cashews
  • ½ cup unsweetened coconut or almond milk
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. coconut oil
  • ½ tsp. vanilla bean powder or pure vanilla extract
  • 1 Tbsp. maca root powder (optional)
  • 2 Tbsp. raw cacao powder
  • Pinch of unrefined sea salt

Directions

  1. FOR THE CRUST: Combine all crust ingredients in a food processor and process until a sticky mixture forms
  2. Line a 9×5 pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal. Transfer the crust mixture to the pan and press down into an even layer. Place in the freezer or fridge while you prepare the filling
  3. FOR THE FILLING: Add all filling ingredients except for cacao powder and sea salt to the food processor and process until smooth and creamy
  4. Remove crust from the fridge or freezer and pour half of the “cheesecake” filling on top
  5. Add cacao powder to the food processor and process some more to combine. Layer the chocolate mixture on top
  6. Transfer the pan to the freezer and let it chill for 1-2 hours. Then remove the pan and gently lift the cheesecake out with the parchment paper. Place on an even surface to slice into 12 pieces (You may need to let them thaw a bit prior to slicing). Sprinkle sea salt on top and enjoy! Store leftovers in the fridge

Resources:

(1) http://www.greenmedinfo.com/substance/coconut-oil

(2) https://draxe.com/top-5-maca-root-benefits-and-nutrition