If you are dairy free you can still make the bottom brownie bit and swap the butter for coconut oil, dairy free chocolate and leave the top layer out.
Brownie Base
200g dark chocolate
125g butter
1 tsp vanilla extract
3 eggs
2 tbsp coconut flour
Pinch of salt
Salted caramel cheesecake top layer
250g full fat cream cheese, room temperature
1 egg
6-7 medjool dates, pitted
½ tsp vanilla extract
Salt to taste- you can leave out if you prefer
250g full fat cream cheese, room temperature
1 egg
6-7 medjool dates, pitted
½ tsp vanilla extract
Salt to taste- you can leave out if you prefer
Method
Preheat oven to 160c fan forced oven. 180c normal oven
Line a 20 x 20cm square cake tin.
Melt butter and chocolate together in a pot
When the chocolate mix is cooled a little add, eggs, vanilla, salt and coconut flour. You may have noticed there is no add sugar in the brownie mix. You can add some honey if you like just taste you mix and see how you like the taste. Spoon into your lined cake tin, spread evenly.
For the top layer blitz up the ingredients for this until smooth and then spoon this on top of the brownie base. Bake for 25-30 minutes, will be a little golden brown on top. When cool cut into squares/rectangle or whatever tickles your fancy. Store in the fridge.
