Healthier Peanut butter cheesecake brownies

Healthier peanut butter cheesecake brownieYou are probably thinking ‘How the hell can Peanut butter cheesecake brownies be in any way healthy?” Well I have removed the refined carbohydrates ie. no wheat flour or refined sugars or liquid sweeteners, and used dates and stevia to sweeten these brownies. I used high fibre, low carbohydrate coconut flour in the brownie base and cottage cheese in the Peanut butter cheesecake layer. While I do not necessarily consider peanut butter a health food, there are a lot worse things out there for you, so as far as brownies go, these are actually fairly nutritious and shouldn’t send your insulin levels spiking through the roof. With only a total cost of approximately $4.80* to make a whole tray of brownies I suggest you have a go at baking these today.

Healthier Peanut butter cheesecake brownies

Ingredients

Brownie layer

½ cup dates soaked in ½ cup hot water

½ cup coconut milk

3 tablespoons cocoa powder

1 tablespoon stevia

2 tablespoons homemade coconut butter or oil

1/3 cup coconut flour

½ teaspoon baking powder

1 egg

Peanut butter cheesecake layer

½ cup peanut butter

250 grams cottage cheese

1 tablespoon stevia

½ teaspoon vanilla extract

½ teaspoon cinnamon

1 egg

Healthier peanut butter cheesecake brownie 1Method

  • Add the dates, plus the water they were soaked in, the coconut milk, cocoa powder, stevia and coconut butter or oil into a food processor. Process until the dates are pulverized.
  • Add the coconut flour and baking powder to a large bowl and mix to combine.
  • Add the date mixture to the dry ingredients and mix well to combine. Add the egg and mix it through.
  • Pour the brownie mixture into a 20cm x 20cm baking tray lined with baking paper (this mixture is pretty tasty uncooked, however, it does contain raw egg).
  • For the Peanut butter cheesecake layer, add all the ingredients to a food processor and process until the mixture is smooth (again this mixture is pretty tasty uncooked, but the warning of raw egg still applies).
  • Pour the cheesecake layer over the brownie layer and marble the two layers using a thin, sharp knife.
  • Bake in the oven at 180°C for 30 minutes or until the brownie feels firm. Allow to cool completely before slicing. Serve with some homemade Vanilla coconut ice cream if you could be bothered.

*Total cost based on dates, coconut to make coconut butter, eggs, peanut butter, cinnamon and cottage cheese purchased at Aldi and coconut milk (on special for $1 so I bought 4 tins!), stevia, coconut flour, baking powder and vanilla extract purchased at Woolworths.

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