Chocolate Cheesecake Brownies

Directions

1. 1
   Brownie Layer: In a high-quality food processor, combine the pecans, walnuts, cacao powder, and salt, and pulse until finely ground (be careful not to overprocess).
2. 2
   Add dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
3. 3
   Taste for sweetness, and add another date or some stevia if desired.
4. 4
   Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan lined with plastic wrap or parchment paper for easy removal.
5. 5
   Place the pan in the freezer to chill.
6. 6
   Set the other half of the mixture aside while you make the cheesecake layer.
7. 7
   Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth (you can add more water, a teaspoon at a time, as needed to help the mixture blend).
8. 8
   Taste for sweetness and add more sweetener if desired.
9. 9
   Remove the pan from the freezer, and transfer the cheesecake mixture onto the brownie layer, spreading evenly with a spoon or spatula.
10. 10
    Place the pan back in the freezer for 1 to 2 hours to let the cheesecake firm up.
11. 11
    Once frozen, remove the pan again, and evenly scatter the remaining brownie mixture on top.
12. 12
    Gently, but firmly, press the brownie bits into the cheesecake layer (you might still see the cheesecake underneath; thats ok).
13. 13
    Place the pan in the refrigerator for at least 2 hours before cutting into squares.
14. 14
    Store in an airtight container, refrigerated, for up to a week (or freeze for up to a month).
15. 15
    These chocolate cheesecake brownies are best served cold.
16. 16
    Yield: 16 bars.