Hi Gena, thanks so much for this fantastic recipe! We switched to dairy free and didn’t like the amount of sugar+other ingredients from buying soy milk + not much frothing in commercial almond milk. Found these raw cashews at Costco 2 weeks ago + made cacao coconut energy balls (yummy!) so this was my 2nd trial. Since I googled and found your recipe, loved that it had hemp seeds! Was too impatient to wait for the soaking (does it make a huge difference?) so only soaked for 15 min + put everything in Vitamix and hubby blended and voila, it was done … easy peasy and yay, no straining of milk. Also halved the recipe and used with our cappucino maker + wow, yummy frothy lattes!! Hubby doesn’t like as sweet so we may experiment and 1/2 the maple syrup … or try raw honey?! Thanks again for making our weekend lattes another great thing to look forward to!!
Gluten-Free Raspberry Cheesecake Brownies Recipe
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam