• 1 can Organic Black Beans , No Salt Added (about 1 cup) rinsed and drained really well
  • ¾ cup quick oats
  • ½ cup unsweetened cocoa powder
  • ½ cup natural sweetener/sugar of choice
  • ¼ cup Powdered Peanut Butter or natural peanut butter
  • 2 tablespoons honey
  • 2 tablespoons light butter , melted (can sub with coconut oil)
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsweetened apple sauce
  • 1 teaspoon instant coffee powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch sea salt
  • ¼ cup unsweetened almond milk


  • 1 x 250g | 8oz container low fat cream cheese
  • 4 tablespoons (80g) light ricotta cheese
  • 4 heaping tablespoons powdered Peanut Butter (I love Betty Lou’s Great Stuff but you can use something like Pb2)
  • ⅓ cup Natural Sweetener or any granulated sweetener/sugar
  • 1 teaspoon vanilla extract
  • Topping:
  • 2 tablespoons Reese’s Peanut Butter Baking Chips
  • 2 tablespoons dark/semi sweet chocolate chips


  • Preheat oven 180c | 360f.
  • Spray a 8×8 inch baking pan with cooking spray and set aside.
  • Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
  • Whisk cheesecake ingredients in a separate bowl until lump free.
  • Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
  • Optional: Top with chocolate chips and Reese’s chips.
  • Bake for approx 40 – 50 minutes (depending on your oven) until the centre of the cheesecake layer is set