Mint Cheesecake Crumb Brownies

​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!