These vegan, peanut butter brownie cheesecake cupcakes will be an instant hit for dessert. Here’s what you’ll need to whip up some of your own!
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CRUST:
2/3 c Vanilla VeganSmart
2/3 c almond meal
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 c + 1 Tb. coconut oil
Mix these together in a bowl and press into 10 lined cupcake molds. Bake for 12 minutes at 350 F or until golden. Let them cool for 5 minutes and add a dollup of salted peanut butter on top of the crust.
BROWNIE:
1 can of black beans (rinsed and drained)
1/4 c Chocolate VeganSmart
1/3 c raw cacao powder
1/2 c apple sauce or apple sauce blend with carrot
1/2 c shredded grey or yellow zucchini squash
1/3 c coconut oil
1 packet of instant coffee or 2 tsp. instant coffee powder
1 tsp. baking powder
Blend everything in NutriBullet (or high speed blender/food processor). Pour evenly over crust and sprinkle with vegan chocolate chips (I used Enjoy Life Mini Chips). Bake 25 minutes or until desired doneness.
