raw chocolate & raspberry cheesecake brownie

By Amy Barrett @chocdaisy

A food obsessed florist, mother, wife and chocoholic currently studying nutritional medicine. Sharing the love for real food made beautiful, simple and nutritious. For more information about Amy visit: www.chocdaisy.wordpress.com


For the brownie

  • 185g medjool dates, pitted
  • 130g walnuts
  • 1/4 cup almond meal
  • 1/4 cup ground linseed
  • 1 tsp maca powder (optional, trust me though…it’s fab with chocolate)!
  • 1/4 cup oob organic frozen raspberries
  • 2 tbsp cacao powder
  • 1 tbsp cacao nibs
  • Good pinch of pink Himalayan salt
  • 1 tsp Vanilla powder

For the cheesecake

  • 1 cup raw cashews soaked for 6 hours
  • 1 cup almond milk
  • 1/3 cup cacao powder
  • 1/4 cup rice malt syrup
  • 4 medjool dates, pitted
  • 1/4 cup extra virgin coconut oil
  • 1 tsp Vanilla powder
  • tsp maca powder (optional)
  • Pinch of pink Himalayan salt


For the brownie

  1. Start with preparing your base. Line a loaf pan (22x12 cm) with grease proof paper.
  2. In a food processor combine the ingredients for the base reserving a handful of raspberries to press into the base. I like the odd bit of texture but it should start to stick together in the processor bowl.
  3. Once you have reached your desired consistency, place into your prepared tray and press in the reserved raspberries.
  4. Put your brownie into the fridge while you make the cheesecake topping.

Top layer (compote)

  1. Rinse and drain your soaked cashews
  2. Place them in your processor (no need to wash in between layers), with the rest of the ingredients. Process until smooth and creamy, you can also use a blender.
  3. Pour the cheesecake topping over the brownie and into the freezer to set, if you are wanting to eat it straight away.
  4. This makes quite a lot of cheesecake topping as it’s better made in larger quantities, I froze the remaining topping to use later. If not, you can let it set overnight in the fridge. Once set, slice into 9 bars and decorate with cacao nibs and extra organic raspberries. .Note: these are yummy frozen too! Sort of like an ice cream sandwich.