Vegan Raspberry Cheesecake Brownie Bars

For the brownie layer:

70g unsalted vegan butter

80g vegan dark chocolate chips

70g Amisa Organic Chestnut Flour

30g almond flour

2 tbsp cocoa powder

¼ tsp salt

50g sugar

80g soft brown sugar

2 tbsp ground flaxseed

5 tbsp water, room temperature

½ tsp vanilla extract


For the cheesecake layer:

140g raw cashews

2 tbsp coconut oil, melted

80g coconut milk

3 tbsp maple syrup

80g frozen raspberries

80g fresh strawberries

  1. Soak the raw cashews in boiling water for at least 15 minutes or while you make the brownie layer.
  2. Preheat the oven to 350F/180C. Line a small baking tray with baking paper (around 18x13cm).
  3. In a small bowl, stir the ground flaxseed and water together. Leave to sit for 7-10 minutes at room temperature, until thickened into a gel-like consistency.
  4. Meanwhile, place the butter and chocolate in a small saucepan and warm over a medium-low heat until melted.
  5. Sieve the almond flour, chestnut flour and cocoa powder into a bowl. Add the salt and mix until well combined.
  6. Add both sugars into the melted butter-chocolate mixture. Add the ground flaxseed mixture, vanilla extract, and the flour mixture and whisk until well combined.
  7. Pour the mixture into the lined baking dish and bake in the oven for 30 -35 minutes or until a skewer comes out clean.
  8. While the brownies are cooling, prepare the cheesecake layer. Drain the cashews and place them in a blender. Add coconut oil, coconut milk, maple syrup and frozen raspberries. Blend for several minutes, until creamy and smooth.
  9. Once the brownies have cooled, pour the cheesecake layer on top. Roughly chop the raspberries, then place on top of the cheesecake layer.
  10. Place in the fridge and let set for at least 2 hours before removing to slice into squares.


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