IRRESISTIBLE RED VELVET CHEESECAKE BROWNIES (VEGAN + GF)

I have a secret. These vegan red velvet cheesecake brownies are healthy. Not just “not that bad for you” but actually healthy, especially for a dessert.

I know what you’re thinking, there’s no way a red velvet cheesecake brownie could be good for you. But these actually (kinda) are!

Not only are these beauties fully vegan and gluten-free, they’re packed with protein and mostly naturally sweetened. Plus they are made with beetroot powder for the deep red color, so that makes them practically a salad.

What I’m trying to say is that I ate nearly the whole damn pan!

Ingredients
Red Velvet Layer
Cooking Spray

• 2 15oz cans chickpeas rinsed and drained
• 1 cup cashew butter
• 1 cup + 2 tbsp pure maple syrup or agave nectar
• 2 teaspoons vanilla
• 2 tsp white vinegar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup cocoa powder
• 1/4 cup beetroot powder or 2 tbsp natural red food dye
• 1/2 teaspoon baking soda

Cream Cheese Layer

• 2/3 cup chopped macadamia nuts optional
• 8 ounces vegancream cheese softened
• 1/4 cup 1/4 sugar
• 1/2 cup soaked cashews

Instructions

1. Soak the cashews for two hours or overnight, or boil for 10 minutes to soften, then drain. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick cooking spray.
2. .............................

for full recipes please see : www.carrotsandflowers.com

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