This Raspberry Protein Brownie Cheesecake Blondie has combined all of your favourites to make one delicious dessert! PLUS, we’ve taken out all of the nasties and made it a guilt free treat.
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1
Can of Chickpeas or Butter Beans, drained and rinsed
2
tablespoons
Smooth Peanut Butter
2
tablespoons
Almond Milk, or Milk of Choice
1
teaspoon
Vanilla Extract
50
g
Oat Flour
80
g
Natvia Natural Sweetener
1
teaspoon
Baking Powder
FOR THE BROWNIE:
100
g
Oat Flour
100
g
Natvia Natural Sweetener
40
g
Cacao Powder
1
teaspoon
Baking Powder
50
mls
Oil
150
mls
Almond Milk, or Milk of Choice
FOR THE CHEESECAKE MIXTURE:
150
g
Soft Cheese (can be dairy free)
40
g
Natvia Natural Sweetener
1
teaspoon
Vanilla Extract
2
tablespoons
Flour of Choice
50
g
Frozen Raspberries
METHOD
First make the blondie: Place the drained chickpeas or butter beans into a food processor along with the peanut butter,, milk and vanilla and whizz up until smooth. Add in the flour, Natvia and baking powder and blend again to form a batter.
Spread this into a greased and lined 9x9in baking tin and smooth out evenly. Bake for 10-15 minutes until starting to firm up.
Meanwhile blend the brownie ingredients together until smooth. Then in a separate bowl, beat together the cheesecake mixture ingredients (not the raspberries).
Remove the tin from the oven and add spoonfuls of each mixture on top then gently swirl a knife around. Sprinkle over the raspberries then return to the oven for a further 20 minutes until firm.
Leave to cool then chill in the fridge for 1 hour. Remove from the tin and cut into 9-12 squares. Enjoy!
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