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.
Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.
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.
Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.
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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