Remember from my raw poppy seed bites I said I was experimenting with cashews into cheesecake? Well here it is. It’s not an actual cheesecake, but the cashew cream frosting sure taste like cheesecake. The brownie layer is brought together with dates and has a brilliant crunch dedicated to walnuts.

ingredients:

BROWNIE
– 1 cup raw walnuts
– 1 cup dates
– 1/4 cup cocoa powder
– 1/2 to 1 TSP vanilla extract
– pinch of salt

CASHEW CREAM
– 1 cup raw cashews (soaked in water for 2 hours)
– 1 cup unsweetened almond milk
– 1/2 cup dates
– 1/2 to 1 TSP vanilla

the way:

– blend the walnuts in a food processor until it becomes coarse crumbs.
– add in the dates, cocoa powder, salt, and vanilla extract. Pulse until the mixture stick together.
– take the mixture and press into a small glass dish and set aside.
– for the cashew cream, blend the soaked cashews with milk in a food processor until smooth.
– add in the dates and vanilla extract and blend until smooth.
– spread the cashew cream layer over the brownies and place in freezer until firm. (this will take several hours).
– when your brownies are ready, they do melt quite quickly, so eat them quickly! If you’re traveling with them, ie: bringing them to your friends’, place them in an eski with ice to avoid melted brownies, aka heartbreak.