Vegan Mint Chocolate Cheesecake Brownie

Prep time: 20 mins

Cook Time: 35 mins

Serves: 15 slices

INGREDIENTS

Brownie

• - 3 flax eggs (3 tablespoons (30g) flaxseed meal + 9 tablespoons (135mL) water)
• - ¼ cup (40g) Coconut Oil
• - ¼ cup (65mL) soy milk, or favourite type of non-dairy milk
• - 225g semi-sweet chocolate, broken
• - ¾ cup (145g) Natvia
• - 1 teaspoon vanilla extract
• - ½ cup + 1½ tablespoons (95g) plain flour
• - ¼ teaspoon salt

Mint Cheesecake

• - ½ flax egg (1/2 tablespoon (5g) flaxseed meal + 1 tablespoon (15mL) water)
• - 225g firm silken tofu, pressed to remove as much water as you can
• - 3 tablespoons (35g) Natvia
• - 3 drops pure peppermint essential oil*
• - ¼ teaspoon spirulina or 2-3 drops of natural vegan green food dye
• - ¼ cup (45g) vegan chocolate chips

METHOD

1. Preheat the oven to 180°C/355°F fan forced. Line an 18cm x 28cm tray with greaseproof paper.
2. Begin by making the brownie. Make the flax egg by combining the flaxseed with the water in a small bowl. Leave to sit in the fridge until needed.
3. In a double boiler set over medium-high heat, add the coconut oil, soy milk and broken chocolate. Stir until the chocolate has melted. Remove from the heat. Stir in the Natvia, flax egg and vanilla. Fold through the flour and salt.
4. Evenly pour the batter into the lined tin, leaving the ⅓ cup in the bowl to swirl through the top.
5. Make the cheesecake. Make the flax egg the same way as above. Add the tofu, Natvia and flax egg to a medium bowl. Using hand-held beaters, beat together until it's smooth. Add in the peppermint essential oil, being very careful not to add too much! Beat to combine. Add the spirulina or the food dye to the cheesecake and beat to combine. Adding more to increase the colour. Lastly, stir through the chocolate chips.
6. Pour cheesecake over the brownie. Using the remaining brownie batter, dollop small spoonfuls all over the top and with a toothpick or the sharp end of a knife, swirl it into the cheesecake to make a marble effect.
7. Bake in the preheated oven for 30-35 minutes or until a knife inserted into the middle comes out clean. Remove and leave to cool completely in the tin.

NOTES *A little goes a long with with peppermint oil. If you don't have essential oil on hand, use peppermint extract. Start with ⅛ teaspoon, stir thoroughly, taste and add more if necessary. Don't use more than ¼ teaspoon. Store covered in the fridge for up to 8 days. You can see more of Lauren's recipes over on her Instagram at @__healthynhappy You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats! We love feedback so comment below and if you decide to make it yourself, be sure to share it with us.