1 can black beans (about 1 cup) rinsed and drained really well
3/4 cup quick oats
1/2 cup unsweetened cocoa powder
1/2 cup granulated sweetener
1/4 cup natural peanut butter
2 tablespoons raw honey
2 tablespoons coconut oil
1 teaspoon vanilla
5 tbsp unsweetened apple sauce
1 teaspoon instant coffee powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch sea salt
1/4 cup unsweetened almond milk
Cheesecake: 8oz container low fat cream cheese
4 tablespoons light ricotta cheese
4 heaping tbsp peanut flour (pb2)
1/3 cup granulated sweetener/raw sugar
1 teaspoon vanilla extract
Top: 2 tbsp Reese’s chips and dark chocolate chips
Preheat oven 180c | 360f. Spray a 8×8 inch baking pan with cooking spray and put aside. Throw ALL brownie ingredients into a food processor and blend until smooth. Wipe down the sides with a spatula and blend for a further minute. Set aside to make cheesecake. Whisk cheesecake ingredients in a separate bowl until lump free. Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter. Top with chocolate chips and Reese’s chips. Bake for approx 40 mins until the center of the cheesecake layer is set. Once set, turn off heat and leave oven door ajar for a further 10 minutes to allow cheesecake to set in the oven. Remove and allow to cool. Gently cut into 16 bars.

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