Red Velvet Cheesecake Brownies

These Vegan Red Velvet Cheesecake Brownies are loaded with protein and natural sweeteners for the ultimate plant based Valentine's day treat! These vegan protein brownies only take a few simple ingredients, and are naturally colored. This vegan Red Velvet brownie recipe is: oil-free, gluten-free, refined sugar-free, vegan, and high protein!

5 from 13 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Servings people

Equipment

1 High speed blender

Ingredients

1 cup medjool dates If not using a high speed blender, soaking ahead of time is recommended.
1 ¼ cup almond flour
3 scoops PlantFusion Red Velvet Complete Protein
1 teaspoon vanilla extract
1 teaspoon Baking powder
1 bar 100% cacao dark chocolate melted
1 tablespoon Rawnice Beetroot Powder
½ cup oat flour
2 flax eggs (2 tablespoon ground flaxseed with 6 tablespoon water.
¾ cup Plant based milk of choice
1 teaspoon apple cider vinegar
¼ cup cashew cream cheese frosting

Instructions

Preheat oven to 375.
In a high speed blender combine the pitted dates, melted chocolate, and remaining liquid ingredients (except flax eggs). Blend until smooth.
Add the PlantFusion Red Velvet protein and blend again.
In a large bowl add all dry ingredients. Add flax egg and blender mixture and mix until smooth.
Pour batter into a lined brownie dish and top with cashew cream cheese frosting. Use a knife to make swirls. Place in the oven and bake for 40 minutes.
Remove from oven and allow to cool 10 minutes before serving, enjoy!

Keyword brownie recipe, fudgy brownie, high protein vegan recipe, Plantfusion, red velvet cheesecake brownie

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