1 can Organic Black Beans , No Salt Added (about 1 cup) rinsed and drained really well
¾ cup quick oats
½ cup unsweetened cocoa powder
½ cup natural sweetener/sugar of choice
¼ cup Powdered Peanut Butter or natural peanut butter
2 tablespoons honey
2 tablespoons light butter , melted (can sub with coconut oil)
1 teaspoon vanilla extract
5 tablespoons unsweetened apple sauce
1 teaspoon instant coffee powder
1 teaspoon baking powder
½ teaspoon baking soda
Pinch sea salt
¼ cup unsweetened almond milk
Cheesecake:
1 x 250g | 8oz container low fat cream cheese
4 tablespoons (80g) light ricotta cheese
4 heaping tablespoons powdered Peanut Butter (I love Betty Lou’s Great Stuff but you can use something like Pb2)
⅓ cup Natural Sweetener or any granulated sweetener/sugar
1 teaspoon vanilla extract
Topping:
2 tablespoons Reese’s Peanut Butter Baking Chips
2 tablespoons dark/semi sweet chocolate chips
INSTRUCTIONS
Preheat oven 180c | 360f.
Spray a 8×8 inch baking pan with cooking spray and set aside.
Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
Whisk cheesecake ingredients in a separate bowl until lump free.
Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
Optional: Top with chocolate chips and Reese’s chips.
Bake for approx 40 – 50 minutes (depending on your oven) until the centre of the cheesecake layer is set
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