Raspberry Cheesecake Chickpea Brownies
Raspberry Cheesecake Chickpea Brownies
Ingredients
For the Brownie Base
- 1 can chickpeas, drained & rinsed
- 1/2 cup almond meal
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the Cheesecake Layer
- 1/2 cup light cream cheese
- 1 egg
- 1 tablespoon honey
For the Raspberry Swirl
- 1/2 cup raspberries
- 1 tablespoon coconut sugar
Instructions
- 1
Preheat your oven to 180°C. Line a baking tin with parchment paper.
⏱️ 2 min•🌡️ 180
- 2
Add the drained and rinsed chickpeas to a food processor.
⏱️ 1 min
- 3
Add the almond meal, cocoa powder, maple syrup, vanilla extract, and baking powder to the food processor with the chickpeas.
⏱️ 1 min
- 4
Blend all ingredients in the food processor until the mixture is completely smooth and forms a thick batter.
⏱️ 2 min
- 5
Spread the brownie mixture evenly into the prepared lined baking tin.
⏱️ 1 min
- 6
In a separate mixing bowl, combine the light cream cheese, egg, and honey.
⏱️ 1 min
- 7
Whisk the cream cheese mixture together until it is smooth and creamy.
⏱️ 1 min
- 8
Carefully pour and spread this cheesecake mixture over the brownie base in the baking tin, ensuring an even layer.
⏱️ 1 min
- 9
In another small bowl, add the raspberries and coconut sugar.
⏱️ 1 min
- 10
Mash the raspberries and coconut sugar together with a fork until well combined and slightly pulpy.
⏱️ 1 min
- 11
Spoon dollops of the mashed raspberry mixture over the cheesecake layer.
⏱️ 1 min
- 12
Using a toothpick or skewer, gently swirl the raspberry mixture into the cheesecake layer to create a marbled effect.
⏱️ 1 min
- 13
Bake the brownies in the preheated oven at 180°C for 25-30 minutes, or until the cheesecake layer is set and lightly golden.
⏱️ 30 min•🌡️ 180
- 14
Once baked, remove the tin from the oven and let the brownies cool completely at room temperature before slicing and serving. This helps them set properly.
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Cheesecake Chickpea Brownies
For the Brownie Base
- 1 can chickpeas, drained & rinsed
- 1/2 cup almond meal
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the Cheesecake Layer
- 1/2 cup light cream cheese
- 1 egg
- 1 tablespoon honey
For the Raspberry Swirl
- 1/2 cup raspberries
- 1 tablespoon coconut sugar
Instructions
- 1
Preheat your oven to 180°C. Line a baking tin with parchment paper.
⏱️ 2 min•🌡️ 180 - 2
Add the drained and rinsed chickpeas to a food processor.
⏱️ 1 min - 3
Add the almond meal, cocoa powder, maple syrup, vanilla extract, and baking powder to the food processor with the chickpeas.
⏱️ 1 min - 4
Blend all ingredients in the food processor until the mixture is completely smooth and forms a thick batter.
⏱️ 2 min - 5
Spread the brownie mixture evenly into the prepared lined baking tin.
⏱️ 1 min - 6
In a separate mixing bowl, combine the light cream cheese, egg, and honey.
⏱️ 1 min - 7
Whisk the cream cheese mixture together until it is smooth and creamy.
⏱️ 1 min - 8
Carefully pour and spread this cheesecake mixture over the brownie base in the baking tin, ensuring an even layer.
⏱️ 1 min - 9
In another small bowl, add the raspberries and coconut sugar.
⏱️ 1 min - 10
Mash the raspberries and coconut sugar together with a fork until well combined and slightly pulpy.
⏱️ 1 min - 11
Spoon dollops of the mashed raspberry mixture over the cheesecake layer.
⏱️ 1 min - 12
Using a toothpick or skewer, gently swirl the raspberry mixture into the cheesecake layer to create a marbled effect.
⏱️ 1 min - 13
Bake the brownies in the preheated oven at 180°C for 25-30 minutes, or until the cheesecake layer is set and lightly golden.
⏱️ 30 min•🌡️ 180 - 14
Once baked, remove the tin from the oven and let the brownies cool completely at room temperature before slicing and serving. This helps them set properly.