When I came up with this recipe I didn’t really know what to call it. I had this weird craving/picture in my head of dark gooey brownie cubes tossed in a jar topped with a black cherry cheesecake swirl and a blob of coconut whipped cream.

So I went and worked my magic in the kitchen (euphemism for making the greatest mess in the shortest period of time possible) and they turned out just like I imagined. Rich dark chocolate brownies, creamy, sour-sweet black cherry cheesecake and light coconut whipped cream.

Sounds quite a lot like a German black forest gateau only that it’s not a cake… it’s a brownie sundae. Or it’s at least pretty close to one.

So here we go, let me introduce you to my vegan brownie black forest cheesecake sundaes in a jar. Quite a mouthful, literally. And a delicious mouthful, too.





Vegan Brownie Black Forest Cheesecake Sundaes Save Print Prep time 30 mins Cook time 20 mins Total time 50 mins Serves: 5 Ingredients Cherry Cheesecake Swirl:

1 ½ cups cashews (soaked)

1 Tbsp coconut cream

1 Tbsp coconut oil

juice of ½ lemon

1 cup cherries

1 tsp vanilla extract

2 Tbsp maple syrup

Brownies:

150g dark dairy free chocolate

1 cup flour

1 tsp baking powder

½ cup cocoa powder

½ cup brown sugar

¾ cup dairy free milk

1 tsp vanilla extract Instructions Start by making the cheesecake mix so it can set in the fridge. You want it too be firm enough to pipe a swirl. Soak the cashews overnight or boil them in a saucepan for 15 minutes. Drain them and put them in a blender. Melt the coconut cream and oil and add them to the blender. Add the lemon juice, cherries (I used frozen ones), vanilla extract and maple syrup and blend until smooth and creamy. Scrape the cheesecake mixture into a piping bag and pop it in the fridge. For the brownies pre-heat the oven to 175˚C. Melt the dark chocolate (in a water bath or on the lowest setting in the microwave). In a bowl mix the flour, baking powder, coco powder and brown sugar and mix with a fork or whisk. Then add the dairy free milk (I used soy), the vanilla extract and the melted chocolate and stir until you have a smooth thick batter. Grease a baking pan, scrape the batter into the pan and spread evenly. Bake for 15 to 20 minutes or until a toothpick comes out almost clean. You want the brownies soft and gooey which means it's good if they're still a bit sticky. Let the brownies cool down for 20 minutes, then cut them into cubes and transfer them to a cooling rack. When they're cold toss several cubes in a jar and pipe the cherry cheesecake in a swirl on top. I topped mine with some whipped coconut cream and home-made chocolate sauce (coco powder, melted coconut oil & maple syrup). Enjoy! 3.5.3208