MINI BROWNIE CHEESECAKES

Happy November everyone! This is the season of warm homes, walks in the forest, family time, winter spices and of course lots of raw christmas baking :) I love this time of the year and can't get enough of it. I love raw baking and there will be lots of traditional and German recipes for cookies, cakes and holiday menus.

Let's start into this beautiful and loving season with a treat for your family and friends, shall we? 

This is sooo delicious and just incredibly good!

Raw vegan crunchy brownie dough paired with creamy, rich raw vegan cheesecake mass garnished with pretty walnuts and tangerines.

Yummm! Isn't that too good to be true? Enjoy these mini cakes with a warming cup of herbal or rooibos tea and snuggle in :)

MINI BROWNIE CHEESECAKES

Makes 2 (regular muffin size)

Brownie dough

1/2 cup walnuts

1/4 cup sunflower seeds

1/2 ripe banana

1 T coconut oil

Cheesecake mass

1/2 cup cashews, soaked for 1 h

juice of 1/2 lemon

1 t sweetener, I prefer agave syrup

2 T coconut oil

For the brownie dough, pulse walnuts and sunflower seeds into a rough flour. Leave some whole sunflower seeds inside for crunch. Add banana and coconut oil. Spoon half of the dough into two regular muffin cups, flatten and place in fridge.

For cheesecake mass, pulse cashews, lemon juice, sweetener and coconut oil. Spoon half of the mass onto the brownie bottom. Make a second brownie layer and top the cake with the rest of the cheesecake mass. Place in fridge for at least 2 hours.

Enjoy!