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Paleo Peppermint Cheesecake Brownie Bottom Bars

These paleo cheesecake bars are a dairy free dessert with a grain free brownie bottom. It's real food decadence!

Ingredients

‘Cheesecake’ Topping

Brownie Bottom

Instructions

  1. Soak the raw cashews in water overnight
  2. Drain the cashews and pour into a blender. Add the coconut milk, melted coconut oil, lemon juice, and maple syrup. Blend until creamy then fold in 2 tablespoons of the crushed peppermint candies. Set aside
  3. Preheat oven to 350 degrees
  4. Combine dry ingredients for the brownies
  5. In a medium bowl, combine the eggs, maple syrup, and melted coconut oil, then add the dry ingredients and beat until well-combined
  6. Pour the brownie batter into a greased 8×8 pan and bake for 20-25 minutes, or until the center is set
  7. Place pan on a cooling rack. Add the blended cashew mixture to the brownies once fully cooled and spread evenly
  8. Chill in the refrigerator at least 2 hours
  9. Add the additional tablespoon (or more) of crushed candy canes or peppermint to top the bars