Eventually I settled on making these vegan red velvet cheesecake brownies!
You don't need to use the food coloring but I did since I wanted these to be pink!
These brownies are awesome! They're dense and gooey with a perfect coconut flavoured topping! I highly recommend trying them out!
Vegan Red Velvet Cheesecake Brownies
adapted from here
Makes 12
Date paste
1 cup dates, packed
1/4 cup water
Cream Cheese Swirl
3/4 almond milk
4 tbsp cornstarch
1/2 coconut butter
2 tbsp maple syrup
pinch of sea salt
1 tsp vanilla
red food coloring (optional)
Brownies
1 cup date paste
1/4 cup almond milk
1/4 cup peanut butter
2 tbsp flax seeds mixed with 6 tbsp water
2 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp salt
chocolate chips
Directions:
1. Preheat oven to 350F and prepare an 8x8" pan with oil o
2. For date paste: place dates and water in a food processor and blend until smooth
3. For cream cheese swirl: gently warm almond milk, coconut butter, and maple syrup. I used a microwave but you may also do this over the stove.
4. Add cornstarch and stir until thickened then add the rest of the ingredients and stir until smooth.
5. Remove from heat if using the stove. I used a food processor to combine all my ingredients
6. If your mixture needs to thicken more, you can place it in the fridge until your ready for it
7. For brownies: whisk together date paste, almond milk, peanut butter, flax seed mixture, and vanilla until well combined
8. Add whole wheat flour, cocoa powder, and salt then beat until smooth. Mix in chocolate chip
9. Pour batter into pan and then swirl your cream cheese mixture in on top
10. Sprinkle with some more chocolate chips if desired then bake for 25 minutes until brownies are set
