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Cheesecake Brownie Flourless Recipe Vegan Gluten Free

Cheesecake Brownie Flourless - Vegan GF

Nutriment Health and Fitness
Creamy and decadent Cheesecake Brownie made without flour, eggs or tons of sugar.
Easy to make, plant based black beans as the protein with lots of fibre. Using a plant-based vegan cream cheese mixed with your choice of nut butter. I used Almond butter.
This recipe is Vegan, Vegetarian, Gluten Free, Dairy Free, Egg Free and Delicious! Friendly for Celiac, Children, Low-Sodium, and Plant-based,
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Prep Time 10 minutes
Cook Time 50 minutes
Fridge to set 2 hours
Total Time 3 hours
Course Dessert, Snack
Cuisine American

Equipment

  • Food Processor or Blender
  • 8 x 8 pan lined with oil
  • Colander or strainer
  • Spatula
  • 1/4 cup, 1/2 cup
  • tsp, 1/4 tsp, 1/2 tsp, tbsp
  • 1 small and 1 medium size pots
  • Spoon

Ingredients
  

Brownie ingredients

  • 1 can Black Beans (250grams) drain and rinse well
  • 1/2 cup Gluten Free Oats or Buckwheat Flakes or Quinoa Flakes I used Buckwheat Flakes
  • 2 tbsp Cocoa Powder Organic Natural Not the Dutch Pressed. **See notes
  • 1/4 tsp salt
  • 1/2 cup Maple Syrup
  • 1/4 cup Vegan Butter or Coconut Oil Refined
  • 2 tsp Pure Vanilla Extract
  • 1/2 tsp Baking Powder

Cream Cheese ingredients

  • 1 container Vegan Cream Cheese I used Violife
  • 1/4 cup Nut butter - optional but delicious I used Almond Butter
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch
  • 3 tbsp Monk fruit or sweetener of choice I used Lakanto
  • 1 tsp Lemon juice

Chocolate topping

  • 1 bar Dairy Free Chocolate - bang slightly to break up into pieces I used Lilys vegan stevia dark chocolate bar

Instructions
 

  • Preheat over to 350 F
  • In food process, add all brownie ingredients together. Blend well until all is combined and smooth in texture.
    If you use the blender, you will need to keep scraping the sides, and stirring so it comes out all smooth. Taste test if you want to since all ingredients can be eaten in raw form. No worries about cooking it like you would if using flour and eggs
    Pour into the oiled 9x9 baking pan and spread out evenly. Shake lightly to get most of the bubbles out.
    Bake for 20 minutes.
    Remove and set aside.
    Leave the oven on.
  • Add the vegan cream cheese into the mixing bowl with all the Cream cheese ingredients. Use hand mixer to cream all together. Taste test if you prefer a little more sweetening or lemon.
    Pour directly on to the baked brownie and spread out evenly.
    Bake for 30 minutes.
    Remove and allow to cool.
  • Add 1 inch of water to the bigger of the 2 pots. Bring to a boil.
    Add the chocolate bar pieces to the smaller pot and place into the larger pot.
    The hot water will begin to melt the chocolate. Use the spoon to stir around until melted.
  • Use the spoon to pour out the chocolate onto the cooled cream cheese brownie.
    Cover and place into fridge to allow to harden for 1-2 hours.
  • Storage is in the fridge covered for up to 5 days.

Notes

NOTE:
**Dutch Pressed Cocoa vs Natural Cocoa -
The two types of cocoa are not really interchangeable because the leavening agents in recipes are typically balanced against the specific pH of the cocoa, so the recipe does not come out bitter tasting.
Regular cocoa is lighter in colour, intense, full flavored. and somewhat acidic. It is usually paired with baking SODA, which is alkaline, which neutralizes the acidic taste. But baking POWDER will work as well.
Dutch-processed cocoa is treated with an alkali to neutralize its acidity. It is darker in colour, and is usually paired with baking POWDER, since both ingredients are essentially neutral already.
Cocoa Dutch vs Regular
Keyword blackbeans, brownies, Dairy-Free, easy, gluten free, maple syrup, quick, vegan cream cheese
Tried this recipe?Let us know how it was!