Ingredients
The following ingredients have 8 Servings
- 1 can Organic Black Beans (, (1 cup) rinsed and drained really well)
- 3/4 cup quick oats
- 1/2 cup unsweetened cocoa powder
- 1/4 cup Hazelnut & Cacao Spread ((can straight sub with Nutella if you don't have this OR any hazelnut cacao spread!))
- 1/2 cup Natural Sweetener/sugar of choice ((use only 1/4 - 1/3 cup sweetener/sugar if using Nutella!))
- 2 tablespoons raw honey
- 2 tablespoons light/low fat butter (, melted (can sub with coconut oil))
- 1 teaspoon vanilla
- 1 teaspoon Hazelnut Extract
- 4 tablespoons unsweetened apple sauce
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch sea salt
- 1/4 cup unsweetened almond milk
- 1 250 g | 8oz container low fat cream cheese
- 1/3 cup natural sweetener/sugar of choice
- 1 teaspoon vanilla extract
Instruction
- Preheat oven 176C | 350F. Spray a 8x8 inch baking pan with cooking spray and put aside.
- Wash blackbeans really well under cold running water (I put them in a strainer/colander in the sink) until the water runs clear. Drain them well.
- Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
- Whisk cheesecake ingredients in a separate bowl until lump free.
- Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
- Using the back of a knife, create a marble effect through the brownie batter into the cheesecake.
- Bake for approx 40 minutes (depending on your oven) until a toothpick inserted into the centre comes out semi clean be very careful not to over bake these or they will become dry.
- Once cooled, gently cut into 16 bars.
