Brownie Cheesecake Cashew Butter Pie
Brownie Cheesecake Cashew Butter Pie
YOU NEED
INGREDIENTS:
- 1 Bag Julie’s Real Paleo Dark Chocolate Brownie Mix + additional wet ingredients (almond butter, coconut oil, almond milk, egg or vegan egg substitute)
- 2 Cups Raw Cashews
- 1 tsp Vanilla
- 2 tbsp Maple Syrup
- 1 Jar Julie’s Real Cinnamon Vanilla Bean Cashew Butter
- 1/2 Cup Paleo Chocolate Chips
Directions:
Prepare Brownie Mix according to instructions. Bake in a pie plate lined with parchment paper according to directions on bag. Let cool. Bring approx. 6 cups water to a boil. Remove from heat and add cashews. Let soak for 1 hour, then drain and rinse cashews (you can also soak the cashews overnight in room temperature water). Blend cashews with vanilla and maple syrup in food processor until smooth. Spread cashew cheesecake mixture on top of brownie layer evenly. Spread Julie’s Real Cashew Butter on top of cashew cheesecake layer to desired thickness.
Cover and freeze pie for at least four hours, or overnight.
Melt approx. 1/2 cup Paleo chocolate chips in the microwave. Drizzle melted chocolate on top of pie.
Keep pie in the refrigerator.
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