3/4 cup almond butter (or nut/seed butter of choice)
1/4 cup unsweetened applesauce
1/2 cup + 1 tablespoon non-dairy milk
1/2 cup oat flour*
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup dark chocolate chips
For the cheesecake swirl:
1/2 12-ounce package extra-firm silken tofu
1/2 cup fresh strawberries, halved
2 tablespoons sugar
1 tablespoon oat flour*
2 teaspoons lemon juice
1 teaspoon cornstarch
Dash of salt
Preheat oven to 350ºF. Lightly grease an 8×8-inch pan.
In a small bowl, add neat egg and 1/4 cup water; stir. Set aside for 5 minutes.
In the bowl of a food processor or blender, add sugar, almond butter, applesauce, non-dairy milk and neat egg mixture. Process until well-combined, stopping to scrape down the sides.
Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely smooth. Add chocolate chips; stir until fully incorporated into the batter. Pour batter into the pan.
In a clean blender or food processor, add all cheesecake swirl ingredients. Blend until smooth. Pour mixture over brownie batter. Use a knife to swirl the cheesecake filling into the top of the batter.
Bake for 35-40 minutes. Let cool in the pan for 10 minutes; place in fridge for faster cooling time.
*To make your own oat flour, simply place rolled oats in a blender or food processor and blend until a fine flour forms.