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Cheesecake brownies with Vegpresso

Preparation


Preparation time: about 75 minutes

  1. Mix the Vegpresso powder with the remaining ingredients for the brownie mixture to form a smooth batter. It is best to stir in the chocolate chips last
  2. . In a blender, mix the silken tofu with the cheesecake FlaveDrops and the remaining ingredients for the cheesecake mixture. Alternatively, you can also use a hand blender.
  3. Preheat the oven to 180°C top and bottom heat. Line the base of a square tin with baking paper (or grease) and spread the brownie and cheesecake batter alternately in the tin.
  4. Bake the cheesecake brownies for approx. 45-60 mins. If the brownies are very high and don't cook quickly, prick small holes in them with a skewer.

Leave the brownies to cool. Tip: They taste best a day later.

Nutri-Plus wishes you bon appétit!

Created by: ginaa_marie99
For the brownie batter
50 g nut butter
150 g apple puree
70 g sugar, xylitol or coconut blossom sugar
200 ml plant-based drink
50 g cocoa
200 g flour (e.g. type 630 spelt flour)
30 g Vegpresso
6 g rice tartar baking powder
a few dark chocolate chips
a pinch of salt

and for the cheesecake mixturee
400 g silken tofu
3 tbsp cornflour
10 g sugar, xylitol or coconut blossom sugar
some cheesecake FlaveDrops
2 tbsp vegan butter or margarine (melted)