Raw chewy chocolate brownie base topped with a creamy Coyo based vanilla “cheesecake” topping swirled with homemade blackberry jam!
It’s officially blackberry picking season! Not that I’ll be partaking, I’ve had my fair share of purple stained finger tips and blackberry thorn bush scratches and scrapes, enough to last me a lifetime. I’ll quite happily come up with recipes to make use of the seasonal fruit and help share the blackberry love that way instead!
These were truly awesome! I considered making a straight up blackberry “cheesecake” but I much prefer a square to a slice, they go so much further, slice with a little more ease and precision and make for more ample sharing.
It’s the second of my Coyo based desserts, the Snickers cheesecake stole many hearts and won me much praise amongst friends. I’m an unofficial Coyo ambassador at this stage, I just can’t get enough of the stuff. The salted caramel is quite a treat and is possibly my new favourite…though I’m a vanilla girl at heart.
These are a cinch to make…the only must is that you use a high speed blender to make the topping. A food processor just won’t achieve that SUPER creamy silky smooth finish.
I couldn’t believe how easy it was to make the jam. I had planned to add some chia seeds to thicken it up but it set just beautifully. It actually set too firm as I got distracted when making the cheesecake topping and more time than was ideal/necessary went buy. I loosened mine out with just a touch of water as per the directions which made for some easier rippling!
Almost too pretty to eat…emphasis on the ALMOST! Indulgent, delicious, and nutritious. Yes they have sugar, but I’m all about balance and utilising good quality food in my treats. Kid approved!
What’s your favourite blackberry recipe to whip up this time of year?
Blackberry swirled cheesecake brownies
Prep Time: 20 minutes + 3 hours to set
Keywords: raw paleo soy-free vegan vegetarian coyo dates
Ingredients (16 squares)
For the Base
- 2 cups (350g) pitted Medjool dates
- 1 cup (120g) raw cacao powder
- 1 cup (120g) whole raw almonds
- 1 cup (120g) whole raw walnuts
- 1/4 cup (30g) raw cacao nibs (for mixing through)
- 2 tbsp (28g) coconut oil, melted
For the Topping
- 1 cup (120g) raw cashews soaked overnight
- 1/4 cup (80g) raw honey (use maple syrup for vegan friendly option)
- 1/2 cup (110g) coconut oil, melted, allowed to cool slightly
- 1 tub (125g) Coyo Vanilla yogurt
For the Jam
- 1 cup (150g) fresh blackberries
- 2 tbsp (40g) raw honey or to taste
Lightly grease a 9inch square baking tin with coconut oil and line with parchment paper.
Blend nuts to a fine powder in your food processor and set to one side in a bowl.
Blend dates to a smooth paste. Break up the paste and return nuts to the food processor along with cacao powder.
Blend to combine and once evenly distributed add the coconut.
Finely pulse through the cacao nibs.
Press mixture into prepared tin and spread evenly using your fingertips. Place into the fridge while you make the topping.
Place blackberries and honey into a pot over a medium heat. Bring the boil and reduce to a simmer. Leave to cook for 15 minutes; it will reduce about 50% in volume. Smash the blackberries to a semi-smooth consistency. Pour into a bowl and place into the fridge to cool.
Blend together all “cheesecake” ingredients in a high-speed blender until perfectly smooth.
Pour cheesecake topping onto the brownie base. Place dollops of the cooled and almost set blackberry jam across the top and use a knife to drag through the white creamy layer to create a rippled effect. If the jam has set simply add a touch of boiling water to loosen it out slightly.
Place into the fridge to set for 3 hours or overnight. Slice into 16 squares and store in a seal tight container for up to 5 days or freeze for up to one month.