So incredibly rich, creamy and indulgent, you’d never know there was anything healthy in there. The nutty bottom layer is wonderfully thick and almost chewy, while the top tastes gooey, just like cheesecake. The magic ingredient for this is avocado, which sounds crazy but trust me: the flavor disappears beneath the chocolatey goodness and you’re left with just its divine texture, plus all the wonderful life-giving health properties.
Makes 16
For the brownie layer
14 ounces medjool dates, pitted
5 ounces pecans (about 11/4 cups), plus a few more, chopped, for the top (optional)
2.5 ounces almonds (about 1/2 cup)
2 tablespoons raw cacao powder
For the cheesecake layer
2 large or 3 small avocados, peeled and pitted
1 ripe banana
5 ounces medjool dates, pitted
3 tablespoons maple syrup
3 tablespoons raw cacao powder
2 tablespoons almond butter
Start with the brownie layer. Place all the ingredients into a food processor. Blend for 2–3 minutes until the mixture becomes nice and sticky, but still with some little nutty pieces, as they create a deliciously crunchy texture.
Place the brownie mixture into a deep baking tray lined with parchment paper, using a spatula to press it down firmly. Set aside.
To make the cheesecake layer, simply place all the ingredients into the food processor and blend until a really creamy, chocolatey custard-like deliciousness forms! This should take 5 minutes, depending on the strength of your processor.
Pour this mixture over the brownie base. You can then sprinkle a few pecan pieces on the top, if you want. Place the whole thing in the freezer and freeze for about 2 hours. Remove from the freezer 10 minutes before you want to slice and serve the brownies. Cut into 16 brownies to serve.