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Brownie Coconut Cheesecake Bites

These Cheesecake Brownie Bites are a mouth-watering combination of two dessert favorites. Extra fudgy brownies topped with a creamy cheesecake layer makes for an extra impressive dessert that no will be able to resist.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword brownie cheesecake bites, brownie cheesecake coconut bars no bake, clean eating dessert or snack, healthy cheesecake bars no bake, no bake brownie coconut bars
Servings 12

Ingredients

Base Crust

  • 1 1/2 cups almonds, pecans or walnuts or a mix
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract

Cashew Coconut Layer

  • 2 cups cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-ey you like it)

Toppings Optional

  • Chocolate chips
  • Sprinkle cocoa powder

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Make the crust first. Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut, honey, lemon juice and zest and vanilla and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
     

Cashew Coconut Layer

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey and lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.
    Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey, lemon or vanilla if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, add toppings of choice.
    Freeze about 1 hour until set.
    Thaw for 5 minutes, slice into 12 bars or more smaller squares to serve.
    Store in fridge for up to 1 week or freezer for up to 3 months..
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