Vegan Brownie Black Forest Cheesecake Sundaes

• Vegan

• Produce

  • 1 cup Cherries
  • 1/2 Lemon, Juice of

• Refrigerated

  • 3/4 cup Dairy-free milk

• Canned Goods

  • 1 tbsp Coconut cream

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Brown sugar
  • 150 g Chocolate, dark dairy-free
  • 1/2 cup Cocoa powder
  • 1 cup Flour
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews

Found on myvibrantkitchen.com

Description

Ingredients

• Cherry Cheesecake Swirl:
• 1 ½ cups cashews (soaked)
• 1 Tbsp coconut cream
• 1 Tbsp coconut oil
• juice of ½ lemon
• 1 cup cherries
• 1 tsp vanilla extract
• 2 Tbsp maple syrup
• Brownies:
• 150g dark dairy free chocolate
• 1 cup flour
• 1 tsp baking powder
• ½ cup cocoa powder
• ½ cup brown sugar
• ¾ cup dairy free milk
• 1 tsp vanilla extract

Directions

• Start by making the cheesecake mix so it can set in the fridge. You want it too be firm enough to pipe a swirl.
• Soak the cashews overnight or boil them in a saucepan for 15 minutes. Drain them and put them in a blender.
• Melt the coconut cream and oil and add them to the blender. Add the lemon juice, cherries (I used frozen ones), vanilla extract and maple syrup and blend until smooth and creamy.
• Scrape the cheesecake mixture into a piping bag and pop it in the fridge.
• For the brownies pre-heat the oven to 175˚C.
• Melt the dark chocolate (in a water bath or on the lowest setting in the microwave).
• In a bowl mix the flour, baking powder, coco powder and brown sugar and mix with a fork or whisk. Then add the dairy free milk (I used soy), the vanilla extract and the melted chocolate and stir until you have a smooth thick batter.
• Grease a baking pan, scrape the batter into the pan and spread evenly. Bake for 15 to 20 minutes or until a toothpick comes out almost clean. You want the brownies soft and gooey which means its good if theyre still a bit sticky.
• Let the brownies cool down for 20 minutes, then cut them into cubes and transfer them to a cooling rack.
• When theyre cold toss several cubes in a jar and pipe the cherry cheesecake in a swirl on top.
• I topped mine with some whipped coconut cream and home-made chocolate sauce (coco powder, melted coconut oil & maple syrup). Enjoy!