Gluten-Free Vegan Serves 4

Brownie

• 1/2 cup Oat Flour
• 1/4 cup Coconut Flour
• 2 Tbsp Cocoa Powder
• 1/4 tsp Baking Powder
•  1 Tbsp flax meal
• 2 Tbsp Coconut Milk
• 1/4 cup Maple Syrup
• 1/3 Cup Vegan Dark Chocolate
• 1 tsp Pure Vanilla
• 1/8 tsp Sea Salt
• 1 tsp Instant Coffee
• 2 Tbsp Coconut Oil Raw
• 1/4 Cup Coconut Sugar
• 1/2 Cup Chopped Walnuts
• 1/4 Cup Vegan Dark Chocolate Chips

Cheesecake

• 8 ounces Vegan Cream Cheese
• 2 Tbsp Coconut Flour
• 3 Tbsp Stevia Monk Fruit Sugar
• 2 Tbsp Coconut Oil Raw
• 1 tsp Pure Vanilla
• 1/2 tsp Lemon Juice
• 1/3 tsp Sea Salt
• 8 Gluten-Free Vegan Vanilla Cookies
• 4 ounces of Coffee Cold

Directions:

To prepare brownies in a bowl, combine flour, baking powder, and cocoa powder using a mixer. Next, heat milk and maple syrup until hot. Pour milk syrup mixture over 1/3 cup dark chocolate and flax meal until chocolate melts. Add remaining brownie ingredients except for nuts and chips into the wet batter; once mixed, add wet into the dry mix and stir until combined. Lastly, add nuts and chips to the batter. Pour into a pre-treated (with the non-stick option of choice) pan. Use a spatula to make sure the batter is even and smooth.

For the cheesecake, blend all ingredients except cookies and coffee. Take cookies and let soak in coffee for about 15-30 seconds (you want them to stay crunchy. Remember, they still need to bake). Remove cookies from the coffee soak. Pour half of the cheesecake mixture over brownie batter and add the cookies, followed by the rest of the cheesecake batter. Bake at a preheated 350 degree F oven for 40-45 minutes or until the center is set and edges of the cheesecake start to brown. Cool completely and dust with a mixture of cocoa powder and a dash of instant coffee. To make slicing easier, refrigerate for 1-2 hours before slicing.