Wednesday, December 24, 2014

On the Eleventh Day of Christmas....

On the Eleventh Day of oldie but a yummy.

Eat Raw Dessert First

Tuxedo Cheesecake Brownies
Servings:  16 bars
• Grain-Free
• Oil-Free Variation
• Lower-Fat Variation
• No Added Sugars
Measuring cups and spoons
Food processor
8-inch square baking pan
Plastic wrap (optional)
Spoon or spatula


1 cup dry pecans
1 cup dry walnuts
1/3 cup cacao powder
1/8 teaspoon sea salt
3/4 cup pitted dates


1 cup cashews, soaked for 2 to 4 hours and drained
1/4 cup water or nondairy milk of choice
2 tablespoons melted coconut oil
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
30 drops liquid stevia ({your favorite liquid sweetener}), or to taste


1.  In a food processor, combine the pecans, walnuts, cacao powder, and salt and pulse until finely ground (be careful not to overprocess).
2.  Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
3.  Taste for sweetness, and add another date or some stevia if desired.
4.  Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired).
5.  Place the pan in the freezer to chill.
6.  Set the other half of the mixture aside while you make the cheesecake layer.


1.  In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth. You can add more water, a teaspoon at a time, as needed to help the mixture blend.
2.  Taste for sweetness and add more stevia if desired.
3.  Remove the pan from the freezer and transfer the cheesecake mixture onto the brownie layer, spreading it evenly with a spoon or spatula.
4.  Place the pan back in the freezer for 1 to 2 hours to allow the cheesecake layer to firm up.
5.  Once frozen, remove the pan from the freezer again, and evenly scatter the remaining half of the brownie mixture on top of the cheesecake layer. Gently but firmly press the brownie bits into the cheesecake. You may still be able to see the cheesecake layer underneath; that’s ok.
6.  Place in the refrigerator for at least 2 hours before cutting and serving.


Store the brownies in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Though best served cold, straight from the fridge, you can bring them to room temperature before serving if you prefer; you just may need to eat them with a fork instead of your hands!
Per serving: 189 calories, 15.6g, fat (3g sat), 12.5g carbs, 3g fiber, 4g protein
• Pecans: additional walnuts, or macadamia nuts or almonds
• Walnuts: additional pecans, or almonds or Brazil nuts
• Cacao powder: unsweetened cocoa powder or carob powder
• Dates: soft raisins
• Cashews: macadamia nuts
• Lower-Fat: Replace 1/2 to 3/4 cup of the nuts (any kind) with old-fashioned rolled oats.
• Oil-Free: Replace the coconut oil in the cheesecake layer with coconut butter, adding extra water if needed to blend the mixture smoothly.

This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!

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