*This post originally appeared on Vibrant + Pure. It has been edited for clarity.
Funfetti. Cheesecake. Brownie. Bites. Yeppppp, you heard (or read, rather) that correctly. I’m just over here trying to brighten up your day!
I created this recipe in partnership with Pure Organic using their certified organic Chocolate Brownie Fruit & Nut Bar. I was looking at the bar and trying to think about what kind of recipe I wanted to make with it, and upon analyzing the (super simple) ingredients: Dates, Cashew Butter, Semisweet Chocolate, Cocoa, Almonds, Walnuts, and Sea Salt, I realized it’s basically the same combination of ingredients I normally use for a cheesecake base/crust. The wheels started turning and here we are! I decided to pair the chocolate brownie base with a cashew cheesecake filling that tastes like lemony cake batter. I added in some naturally dyed sprinkles and make it a funfetti situation—because, why not?
P.S. This recipe is entirely vegan + gluten, grain, dairy, and refined sugar free.
1. Submerge cashews in filtered water and soak for 4 hours to overnight. If you’re feeling impatient, you could also soak them in boiling water for 30 minutes.
2. Line your dish with parchment paper. Press the Pure Organic Chocolate Brownie Bars into the bottom of the dish as if they are a dough. Keep pressing until they are in one uniform layer.
3. In a Vitamix or high-speed blender, blend all remaining ingredients except the sprinkles. Blend on high until a thick and uniform batter forms. Pour the batter over the brownie base in the baking dish. Fold in half of the sprinkles to the cheesecake batter and use the other half to sprinkle on top.
4. Place the cheesecake brownie bites in your freezer for 4 to 6 hours or until fully hardened. Remove from the freezer and let them soften for 5 minutes before cutting and serving.
Enjoy!-Adeline Waugh, Vibrant + Pure.