Fudge Brownie Cheesecake Bars
Layer an almond flour brownie base, a vanilla ricotta filling and a carob-sweetened chocolate coating, setting each in the cold, for a three-layer dessert with no oven. Makes 6 bars at 320 kcal and 14 g protein each.
- Protein · 100 g
- ≈13 g
- Energy · 100 g
- ≈289 kcal
- Total
- 1 h 25 min
- Makes
- 6 bars
Per serving (1 bar): 14 g protein · 320 kcal
A gluten-free, no-bake bar that brings brownie and cheesecake together. The fudgy cocoa base, lightly tangy ricotta layer and glossy chocolate top play off each other beautifully. It is rich, so one bar is usually plenty.
Method
In a bowl, mix the almond flour, cocoa powder, carob molasses, coconut oil, milk and vanilla extract until smooth.
Press the mixture evenly into a square or rectangular pan lined with parchment and freeze for 10 minutes.
Mix the ricotta, vanilla sweetener, vanilla extract and lemon juice.
Spread the ricotta mixture over the brownie base and freeze for 45 minutes.
Make the coating by mixing the cocoa powder, carob molasses, melted coconut oil and milk.
If the coating is too thick, thin it with a little more milk.
Pour the coating over the cheesecake layer and refrigerate for at least 30 minutes.
Cut into bars about two fingers wide and serve.
Nutrition declaration
Each serving (1 bar) contains:
- Energy1339 kJ320 kcal16%
- Fat23 g33%
- of which saturates12 g59%
- of which sugars12 g13%
- Salt0.20 g3%
of an adult’s reference intake.
| Typical values | Per 100 g | Per serving1 bar | %RI**per serving |
|---|---|---|---|
| Energy | 1209 kJ 289 kcal | 1339 kJ 320 kcal | 16% |
| Fat | 21 g | 23 g | 33% |
| of which saturates | 11 g | 12 g | 59% |
| Carbohydrate | 19 g | 21 g | 8% |
| of which sugars | 10 g | 12 g | 13% |
| Fibre | 4.7 g | 5.2 g | |
| Protein | 13 g | 14 g | 28% |
| Salt | 0.18 g | 0.20 g | 3% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~665 g).
Tips
- Use a flat square or rectangular pan rather than a round dish; the bars are much easier to cut.
- Lining the pan with parchment lets you lift the dessert out without it breaking.
FAQ
Do these need to be baked?
No. The layers set in the freezer and the coating firms up in the fridge.
