I like to take a few different things and marry them all together. Causeeeee why not? It’s your world! So yesssss, this is cheesecake + this is brownies + this is crumb cake topping goodness. Put them together and what have you got ? Bibbidi bobbidi boo or Mint Cheesecake Crumb Brownies. I’ll let you decide! tag me if you make them! enjoy #thedailykale
Mint Cheesecake Crumb Brownies Recipe by The Daily Kale Ingredients: Brownie base: 1/2 cup almond flour 1 scoop vanilla protein powder @foursigmatic 2 flax eggs (2 tbsp flax meal + 6 tbsp water) Pinch of salt 3/4 cacao powder 1/2 tsp baking powder 4 tbsp golden monkfruit or coconut sugar 3 tbsp coconut oil (melted) 3 tbsp maple syrup (SF or reg) 1/2 cup + 1.5 tbsp of almond milk Cheesecake filling: 1 1/4 cup cashews (soaked for 30m- drain) 3/4 cup coconut cream 1 tbsp coconut oil (melted) 4 tbsp maple syrup (SF or reg) 6 tbsp golden monkfruit or coconut sugar 2-3 tsp matcha powder 1 tsp tapioca flour 1-1.5 tsp peppermint extract * Crumb topping: 1/2 cup almond flour 2 tbsp maple syrup (SF or reg) 2 tbsp coconut oil (melted) 1/4 cup crushed @sietefoods mini bunuelos Directions: Preheat oven to 325. Line a loaf pan with parchment paper and spray. For the base: in a bowl stir all dry ingredients. Add in the wet and stir until smooth. Spread out evenly in the bottom of the loaf pan. In a food processor or blender add all filling ingredients and blend for a few minutes until it’s completely smooth. Pour on top of the brownie mixture. Stir together the ‘crumb’ ingredients. Evenly distribute the crumb mix on top. Press down a little bit once it’s al on there. Bake for 1 hour. Let sit for about 2-3 until it’s completely cool. Store in the fridge for a couple hours before slicing into bites! * this part helps a lot with being able to cut it way easier!* keep in fridge!
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