Matcha Cheesecake Brownies
Ingredients
- 200 g dark chocolate melted
- 4 tbsp coconut oil
- 1 cup thick soy yoghurt or greek yoghurt
- 1 tsp vanilla paste
- pinch of salt
- 1/2 cup coconut sugar
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 tsp flaxseed meal
- cheesecake batter
- 225 g vegan cream cheese, room temperature
- 100g vegan white chocolate, melted and cooled
- 1 tbsp @unicornsuperfoods matcha powder
- 1 tsp corn starch
- 10 raspberries for topping
Preparation
Brownie
Start by preheating the oven to 175c (350f) and line a square 20cm (8inch) baking pan with parchment paper
Melt the chocolate and coconut oil
Add the room temperature yoghurt and mix well
Then add the rest of the ingredients for the brownie
Make the matcha cheesecake layer by mixing all the ingredients in a separate bowl until smooth using electrical beaters
Reserve about 1/4 of the brownie batter
Pore the rest into to the prepared baking pan and smoothen out the top
Gently add the matcha cheesecake layer and smooth out the top
Add the reserved brownie batter in tablespoon dollops
Using a toothpick make a swirl pattern then top with the raspberries
Bake for about 20 minutes, it will still be loose in the middle
Let it cool down and the place in the fridge for at least 4 hours to set