Vegan Pumpkin Cheesecake Swirl Brownies

This is a sponsored post, but all opinions are my own

I have been craving pumpkin cheesecake lately since we are in the middle of pumpkin season, but I also thought brownies sounded good.  So I thought, why not combine them for a fall treat?!  I had some Dastony raw cashew butter and coconut butter that Raw Guru recently sent me, two key cheesecake components. So it was the perfect time to make them! It has been a little more chilly here, which comes as a shock even though it will be snow and cold here in a few months...but that makes it the perfect time of the year for baking experiments!

I am always on a quest for the perfect brownies.  They are all good of course, but they have to be fudgy in order for me to really be in love with them.  I am not a cakey brownie person, they should be just the right amount of fudgy as well.  Not super heavy, just the right amount.  My Mom used to make pretty good brownies when I was a kid, but they were boxed...so that disqualifies them.  These turned out perfect though!  I used flax eggs in place of the eggs, and avocado oil in place of the butter in regular brownies and the texture was just what I was looking for.

For the cheesecake part, I used the Dastony raw cashew butter and coconut butter from Raw Guru and they did the trick!  They tasted like non-vegan cheesecake brownies with the pumpkin pie spices and pumpkin added of course!  These are crave worthy.

They were rich with chocolate flavor and fudgy yet creamy thanks to the cheesecake swirl, which tasted like a mixture of pumpkin pie and cheesecake!  Trust me, you need to make some on a chilly fall day just so you can experience the joy that they bring to your kitchen and your taste buds!  If you would like some Dastony raw cashew butter or Dastony coconut butter for yourself, check them out on the Raw Guru website!

Vegan Pumpkin Cheesecake Swirl Brownies

Makes 16

Cheesecake swirl:

 

Brownies:

  • 1/2 cup avocado oil or olive oil
  • 3 Tbsp pumpkin puree
  • 1 cup maple sugar
  • 2 Tbsp ground flax seeds mixed with 6 Tbsp filtered water
  • 2 teaspoon vanilla extract
  • 1 cup organic whole wheat pastry flour
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/2 tsp baking powder

 

Instructions:

  1. To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.
  2. To make the brownies, pre-heat the oven to 350F degrees. Whisk together the sugar, oil and pumpkin until well combined and the sugar is starting to break down.  Add the flax mixture vanilla and beat until smooth.
  3. Add the flour, cacao powder and sea salt and beat until smooth.  Scrape the batter into a greased 8x8 inch pan, then drop the swirl over it, and swirl it with a knife.
  4. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool before cutting into bars.

 



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. October 19, 2015 at 06:59
    Reply

    Oooh, they look so indulgent! http://www.unnatisilks.com/

  2. perky
    October 21, 2015 at 02:01
    Reply

    If we don't have gluten free flour and use a white whole wheat is there anything else that you would suggest adjusting?

    • October 21, 2015 at 12:18
      Reply

      No, it will work the same just swapped one for one :).

      • perky
        October 22, 2015 at 21:22
        Reply

        Thanks! They just went into the oven. The pumpkin swirl made way too much so I thinned it out with almond milk and am turning it into chia pudding.

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