Raw Maraschino Cherry Cheesecake Brownies and My 21 Day Cherry Challenge
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fudgy, decadent brownie meets juicy cherries and bitter almond to create these delicious Raw Maraschino Cherry Cheesecake Brownies.
Ingredients
For the brownies:
  • 1 (packed) cup pitted medjool dates
  • 1 cup pecans (preferably activated)
  • ¾ cup cacao powder
  • 2 tbsp raw almond butter
  • ⅛ tsp Himalayan pink salt
  • ½ tsp almond extract (optional)
  • ¼ tsp vanilla powder
  • 8 Maraschino Cherries (halved)
For the cheesecake:
  • 1 cup cashews (soaked for at least 8 hours or overnight)
  • 100g organic virgin young Thai coconut meat (I use Mighty Bee)
  • ΒΌ cup coconut oil (melted)
  • 25g cacao butter (melted)
  • ½ scant cup Maraschino Cherries
  • ½ cup Maraschino simple syrup (reserved from Maraschino Cherries)
  • ¼ cup nut milk of choice
  • 3 tbsp lemon juice
  • 1 tbsp light agave nectar or maple syrup
  • 1 tsp almond extract
  • 10 Maraschino Cherries (halved)
For the chocolate dipped cherries:
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. Place all of the ingredients for your raw brownies (except for the Maraschino Cherries) into the bowl of your food processor and pulse a few times before blending until a 'dough-like' ball forms. Take half of the mixture and knuckle it into your lined brownie tin until you form an even layer. Dab any excess oil from your brownie mix using some kitchen towel before gently pressing in your Maraschino Cherry halves. Place the remaining brownie mix on top and again knuckle down until you form a nice even layer before blotting away the excess oil with kitchen towel again. Place into the freezer until needed.
  3. Now it's time to start on your cheesecake mix. In a high powered blender or food processor add all of your ingredients for your cheesecake, except for your 10 Maraschino Cherry halves, and blend until smooth. Be sure to periodically scrape down the sides of your blender to ensure an even blend.
  4. Remove your brownie base from the freezer, evenly distribute you Maraschino Cherry havles, and pour over your cheesecake mix. Place into the freezer until set (about 1 and a half hours).
  5. Whilst you're waiting for your cheesecake to set it's time to start making your chocolate covered Maraschino Cherries. Using kitchen towel absorb as much excess moisture as possible, taking care not to damage the strigs. You may want to leave your cherries to sit upright on some kitchen towel whilst you melt your chocolate.
  6. Melt your chocolate over a bain marie on a very low heat. Once melted remove the bowl and leave to cool for 10-15 minutes until the chocolate thickens slightly. Place a piece of grease proof paper onto baking tray and begin to dip your cherries one-by-one until coated. Before you place your cherry onto the grease proof paper make sure that you allow as much excess chocolate to drip as possible. Place your cherries into the fridge or freezer for 10 minutes and repeat the dipping process 1 or 2 times.
  7. Remove your cheesecake from the freezer. If you have any excess chocolate left over you can drizzle this over the top of your cheesecake now and the chocolate should set rapidly. Cut the cheesecake into 8 equal sized rectangles and top with your chocolate coated cherries.
Notes
This recipe requires you to make a batch of my Healthy Maraschino Cherries at least 3 days before making. You also need to soak your cashews for at least 8 hours or overnight.

If you cannot get a hold of young Thai coconut meat then replace with ½ a large peeled courgette, do not add any nut milk, and reduce the maraschino simple syrup to ¼ cup.

*Prep time includes a 1 and half hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/raw-maraschino-cherry-cheesecake-brownies-and-my-21-day-cherry-challenge/