Matcha Cheesecake Brownies with Raspberries
Ingredients
Brownie batter
- 200 g dark chocolate
- 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
- 1/4 cup (75g) sugar
- 100g vegan white chocolate
- 1 tbsp matcha powder
- 1 tsp corn starch
- 10 raspberries for topping
Preparation
Start by preheating the oven to 175C (350F) and line a square 20cm (8 inch) 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. Pour the rest into the prepared baking pan and smooth 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 then place in the fridge for at least 4 hours to set.