This recipe is gluten free, egg free, dairy free and suitable for vegetarians and vegans!

A wonderful layered cheesecake-brownie. A nutty chocolate base is topped by a creamy Tart Cherry layer with a drizzle of chocolate. Delicious as a dessert or a special treat. You can serve this as an iced dessert too.

 

Preparation Time: 15 minutes
Chilling Time: 2 hours
Makes: 12

Ingredients

For the brownie layer:

200g Pecan buts
100g CherryActive dried Tart Cherries (soacked in warm water for 15 minutes)
2 tbsp Cacao powder
1 tsp Vanilla extract & a pinch of salt

For the cheesecake layer:

125g Cashews (soaked for 2 to 4 hours)
2 tbsp BlueberryActive concentrate
60ml Water
1 tbsp Lemon juice
3 tbsp Melted coconut oil or raw cacao butter

For the Topping: 

150g Dairy free chocolate
1 tsp Coconut oil

Method

1. Process the pecan nuts in a food processor until fine. Add the BlueberryActive blueberries, cacao powder and vanilla. Process until it forms a dough (add a little water if needed). Press the mixture in a lined square 20cm tin. Place in the fridge to harden.
2. For the filling, place all the ingredients in a high speed blender and process until smooth. Spoon over the base and place in the freezer to harden (about two hours).
3. Place the chocolate in a pan with the coconut oil and melt over a low heat.
4. Remove the tin from the freezer and allow to thaw for a few minutes.
5. Cut the cheesecake brownie into bars. Drizzle over the melted chocolate and then place back in the fridge or freezer until required.

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