Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.
- ½ cup coconut oil, melted
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup organic granulated sugar
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegan chocolate chips
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- ½ cup canned pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons powdered ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegan chocolate chips
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Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
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To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
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Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
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While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
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When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
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Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.