Well … I’m back!

After a mental period of busy beeing all over the country, I finally got to spend some down time in the kitchen over the last few days and made some gorgeous berry brownies inspired by Charley’s Health. I must also tell you about the absolute showstopper of a cake that I made for my sister’s birthday – however I feel it’s a bit too naughty to be posting on my healthy innocent blog, so you can read more about that here.

After a period of vacancy from the kitchen, I was in need of some inspiration and can always rely on Charley’s Health blog to give me some. If ever I’m making my own creations from scratch, I always seem to steer towards chocolate and my creative ability struggles to stretch further than that. Chocolate is life. OK, so yes, this recipe still involves chocolate, they’re brownies after all, however let’s place emphasis on the berry cheesecake topping that gives the brownies that all important wonderful feeling that summer is coming 🙂 (and not on my chocolate addiction).

Now, I hope you, my amazing readers, aren’t getting bored of seeing photo’s of my food processor however as much as I like baking, don’t we all like to keep things simple? If you’re struggling to convince a friend, family member, hubby or even yourself  that there is life and flavour beyond real brownies, then maybe telling them that you can make them in two seconds in a food processor without even having to bake them will help?! I promise, they taste amazing, so what’s there to lose? Now, let me show you how it’s done.

Very Berry Brownies

Prep time: 20 minutes

Setting time: 2 hours

 

A combination of rich, soft brownies and a smooth, creamy berry cheesecake. A perfect recipe for spring with the comfort factor given by winter’s favourite pudding, the brownie and the step into summer with a fruity, light cheesecake topping.

Author: Goodness Grace

Recipe: Dessert, Snack

Dietary Info: Raw, Vegan, Dairy-Free, No Refined Sugar, Gluten-Free, Paleo, Egg-Free

Makes: 9 slices

INGREDIENTS:

FOR THE BROWNIE LAYER

1. 1/2 cup oats
2. 1/2 cup walnuts
3. 1 cup dates, pitted
4. 2 tbsp natural sweetener (I use honey)
5. 3 tbsp cacao powder
6. 2 tbsp smooth nut butter (I used peanut butter)
7. Pinch of sea salt

 

FOR THE CHEESECAKE LAYER

1. 1/2 cup cashews
2. 6 tbsp coconut milk (canned, shake before opening)
3. 2 tbsp natural sweetener (again, I used honey)
4. Tbsp coconut oil
5. 1/2 cup berries of your choice (I used raspberries, strawberries and blackberries)
6. 2 tsp acai powder (not essential)

 

INSTRUCTIONS:

FOR THE BROWNIE LAYER

• Place the nuts and the oats into a food processor and blend until a small grained flour is formed

• Place the rest of the brownie ingredients into the food processor and blend until the mixture comes together. You may need to add a splash of milk if the mixture seems to dry.
• Press the brownie mix  into the base of a tin to create a flat surface then put it into the freezer to set whilst you prepare the cheesecake layer.

 

FOR THE CHEESECAKE LAYER

• Add all the cheesecake ingredients into a food processor and blend until completely smooth and creamy.

• Pour this over the top of the brownie base, decorate as you wish, then return the tin to the freezer for around 2 hours.

• Thaw the brownies for around 10 minutes before slicing into peices and enjoy!

 

Hope you enjoyed this variation. Please check out my Instagram for more fun, healthy inspo