So, I ventured out to Trader Joes… they did have the Coconut Sugar!! And everything I needed to make the recipe on The Coconut Mama’s Facebook Page… I did not put the cream cheese topping on it…. I like cream cheese, but I’m not a huge fan…. they are delicious… very chocolately! I could not imagine that they’d actually have the consistency of brownies because there is no flour to speak of….
So this was the recipe I posted this morning…
Brownie Layer Ingredients
1 cup unsweetened Cocoa Powder
1 cup Coconut Sugar
6 Tablespoons Coconut Oil, Melted
4 Teaspoons Vanilla Extract
Pinch of Salt
Pre heat the oven to 350 degrees. Mix dry ingredients together. Add eggs one at a time until combined. Then Add the melted coconut oil and vanilla extract. Mix well and pour into a greased 8×8 inch pan. Bake brownies for 15-20 minutes or until a tooth pick inserted into the middle of the brownies comes out clean.
Cheesecake Layer Ingredients
8 Ounces Cream Cheese, Room Temperature
1/3 Cup Cream
1/3 Cup Sour Cream
1/3 Cup Plus 2 Tablespoons Coconut Sugar
1/2 Tablespoon Vanilla
2 Eggs, Room Temperature
Beat all the ingredients together until smooth. It is important that the cream cheese is room temp or it will chunk up. You can use a stick blender to smooth out the mixture if your cream cheese isn’t soft enough. Pour cheesecake mix over baked and slightly cooled brownie layer. Return to the oven and bake 25-30 minutes, or until the cheesecake layer is lightly brown. Allow to cool for several hours before serving. Cut into squares and serve.
Here’s the original link…
Here’s how mine turned out…. I haven’t had hardly any sugar since I was diagnosed…. so these really taste delicious to me!!!