Vegan Red Velvet Cheesecake Brownies

• Produce

  • 2 15oz cans Chickpeas

• Condiments

  • 1 1/8 cup Maple syrup or agave nectar, pure

• Baking & Spices

  • 1/4 cup 1/4 sugar
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tsp White vinegar

• Nuts & Seeds

  • 1/2 cup Cashews
  • 2/3 cup Macadamia nuts

• Dairy

  • 1 cup Cashew butter
  • 8 oz Vegancream cheese

• Other

  • 1/4 cup Beetroot powder or 2 tbsp natural red food dye

Found on carrotsandflowers.com

Description

Directions

• Soak the cashews for two hours or overnight, or boil for 10 minutes to soften, then drain. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick cooking spray.
• In a food processor, add all red velvet ingredients except for the macadamia nuts and process until batter is smooth. Stir in the nuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
• Rinse your food processor, then add the cream cheese, sugar, and cashews to it. Process until smooth. Gently spread the cream cheese layer on top of the red velvet batter in the pan. Dollop the remaining brownie
• Add 2 tbsp maple syrup to the reserved red velvet batter to thin it out, then dollop the remaining batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.