Side note: There were so many questions about a coconut butter sub in the Banana Pudding recipe from the other day that I figured it’d be best to answer the question here: I’ve only used coconut butter in the recipe, but the first thing I’d probably try as a substitute would be raw cashew butter or macadamia butter. Peanut butter or almond butter might also be nice; however the flavor would be more of a pb-banana pudding than just plain banana. Hope that helps!
What’s better than a no-bake healthy dessert recipe? How about an entire book filled with nothing but no-bake healthy dessert recipes? The newest cookbook from Amber Shea Crawley, pastry chef extraordinaire, is a delightfully-delicious collection of 100 healthy dessert recipes free of dairy, eggs, gluten, soy, refined sugars, and refined flours, with full nutritional profiles and lots of yummy photos.
From healthy carrot cake to caramel apple pie to no-bake German chocolate cake, Practically Raw Desserts leaves no sweet craving uncovered. Today, Amber is sharing her recipe for Raw Tuxedo Chocolate Cheesecake Brownies, which taste as decadent as the name implies. If you like this recipe, be sure to check out Amber’s cookbook for many more!
Tuxedo Chocolate Cheesecake Brownies
(Reprinted with permission from Practically Raw Desserts)
For the brownie layers:
- 1 cup pecans
- 1 cup walnuts
- 1/3 cup cocoa or cacao powder
- 1/8 teaspoon sea salt
- 3/4 cup pitted dates
For the cheesecake layer:
- 1 cup cashews, soaked 2 to 4 hours and drained
- 1/4 cup water or milk of choice
- 2 tablespoons melted coconut oil
- 2 tablespoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 30 drops liquid stevia (or 3 packets stevia or 2 tablespoons sugar of choice)
Brownie Layer: In a high-quality food processor, combine the pecans, walnuts, cacao powder, and salt, and pulse until finely ground (be careful not to overprocess). Add dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky. Taste for sweetness, and add another date or some stevia if desired. Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan lined with plastic wrap or parchment paper for easy removal. Place the pan in the freezer to chill. Set the other half of the mixture aside while you make the cheesecake layer.
Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth (you can add more water, a teaspoon at a time, as needed to help the mixture blend). Taste for sweetness and add more sweetener if desired.
Remove the pan from the freezer, and transfer the cheesecake mixture onto the brownie layer, spreading evenly with a spoon or spatula. Place the pan back in the freezer for 1 to 2 hours to let the cheesecake firm up. Once frozen, remove the pan again, and evenly scatter the remaining brownie mixture on top. Gently, but firmly, press the brownie bits into the cheesecake layer (you might still see the cheesecake underneath; that’s ok). Place the pan in the refrigerator for at least 2 hours before cutting into squares. Store in an airtight container, refrigerated, for up to a week (or freeze for up to a month). These chocolate cheesecake brownies are best served cold. Yield: 16 bars.
See nutrition link for substitutions and lower-fat options:
Question of the Day:
Do you have any favorite no-bake desserts?
Link of the Day: Homemade Protein Bars
Tiff @ Love Sweat & Beers says
Mmmm, you had me at “brownies”… or was it “cheesecake”??? 😉 Sounds yummy
Nessa says
The brownies look great!
Camille says
Can’t wait till I have a food processor one day so I can try recipes like this… I’ll have to check out that book, too 😀
Ashley says
I think your blog just saved my figure! What an awesome blog.
Ashley (A Cute Angle)
Cindy says
My favorite no-bake dessert is a raw strawberry shortcake. Cashews are the base of the “shortcake”. Yum!!
cj says
Raw strawberry shortcake?!? Yum! Any chance you’re up for sharing the link/recipe?
Anna @ Your Healthy Place says
Apart from my macaroons I don’t make a lot of raw desserts myself, but I have a raw cafe not too far from my mom’s place in Vancouver that I check out often and it’s amazing. The servings are tiny because it’s just so rich and dense, but I eat it slowly and really savour it and the flavour is unreal and they are so incredibly filling for such a small portion! These look heavenly too, love the filling. Delish!
Jenni says
Raw desserts always look so pretty and decadent! Cookie dough bites are definitely one of my favorites, but these bars look awesome! I want her cookbook! Or un-cook book, I guess. Haha.
Xai says
Holy moly these look yummy! I love raw(ish) desserts, I’d love to see more!
Thais says
Those look amazing! I wonder if there is any alternative to dates if I don’t have them?
Trish@MyBigFatBundt says
Yay!! So glad to see Amber’s Practically Raw Desserts being featured on your awesome blog, Katie!! I’m so privileged to live just blocks away from Amber. She’s even more beautiful in person and super sweet. Her blog and this one has ALWAYS been my go-to online recipe ‘books’. 😀
Faye says
I am allergic to coconut. Can you suggest a substitute?
Carolyn says
I made these today and I am truly just amazed….first, how chocolaty and nutty the brownie layer is without any thing but wholesome ingredients, and second, how delicious the cream cheese layer is…that part is actually like a mystery to me….I victimized it all and tasted and couldn’t believe it. Thank you!
Bec says
Made these today, more or less to the same recipe. Really yummy! Would definitely recommend.
Meaghan Werner says
These look so yummy. Katie, how do you deal with people kind of making fun of you for eating healthy? Recently some people have made me feel bad about eating healthy. Kale, they think is just weird. I make smoothies with fruit and veggies in it. I like eating healthy. Since those comments have been said, I feel like I haven’t eaten as good. What would you do in that situation?
Chocolate Covered Katie says
You just have to ignore them… do what’s best for YOU. Or make fun of them right back (all in good fun, of course) ;).
There will always be haters or people who have something negative to say, no matter what you do.
Meaghan Werner says
Thank you for that. I have realized I shouldn’t be swayed by what people say or think, because it is like you said, there will always be he haters. Thank you for the encouragement. haha I think I will let this one slide. 🙂
Naomi says
OMG!
these are AMAZING ! It was only the second time that I tried out a raw vegan recipe, but as before the brownies turned out perfect: not too sweet, not too crumbly, not too dry !
thanx so much for sharing this recipe 🙂
Karen says
Just curious if you have thought of doing a cookbook? Love all your recipes, but am a fan of having my recipe’s beside me versus going on the computer. Keep up the amazing work, didn’t realize you could have a healthy, yummy desert especially so many with chocolate in it!! (Yes I live under a rock:(. Thanks again
Chocolate Covered Katie says
Thank you so much! I have a cookbook in the works, coming out in December of this year :).
Mara Geltzeiler says
What if I am allergic to cashews? Is there a substitute for the cheesecake recipe? Thank you! These recipes sound delicious and nutritious!!
Unofficial CCK Helper says
Asking Amber is probably your best bet, as this is a guest post recipe.
DMoney says
Can we trade jobs, please? 🙂
Karina says
Hi Katie,
This recipe is delicious! Thank you for sharing! A method tip: I pressed half of the brownie into my pan, covered it in plastic film and pressed the other half on top. Once they were firm I popped the top one out and sandwiched the two brownie layers together with the cashew cream 🙂
Karina