Healthy Pumpkin Cheesecake Brownies
Ingredients
Pumpkin Cheesecake
-
¾
cup
pumpkin puree
-
¾
cup
cashews, soaked
-
¼
cup
dates, chopped
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
tsp
ginger
-
¼
tsp
allspice
-
¼
tsp
salt
Brownies
-
½
cup
unsweetened cocoa powder
-
¼
cup
plant based protein powder
-
⅓
cup
granulated sweetener of choice
-
1
tsp
instant coffee
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1
cup
dates, soaked
-
1
large
egg
-
¼
cup
flavorless oil (like vegetable, canola, safflower)
-
2
tsp
apple cider vinegar
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare an 8x8” pan with parchment paper and non-stick spray.
- For the pumpkin cheesecake, blend pumpkin, cashews, dates, maple syrup, spices, and salt until smooth.
- In a large bowl, mix cocoa, protein powder, sweetener, instant coffee, baking powder, baking soda, and salt for the brownies.
- Blend the soaked dates, egg, oil, apple cider vinegar, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix well.
- Let the brownie batter rest for 5 minutes, then pour half into the prepared pan.
- Spread the pumpkin cheesecake filling over the brownie batter, then top with the remaining brownie batter.
- Bake for 27-33 minutes, until the edges pull away from the pan and a toothpick comes out with a few wet pieces.
- Cool completely in the pan, then slice and serve.
Nutrition Facts (estimated)
Servings
16
Calories
150
Total fat
6g
Total carbohydrates
20g
Total protein
5g
Sodium
150mg
Cholesterol
30mg
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