For the brownie:
1. Combine the nuts, cocoa powder, and salt in a food processor. Blend to fine crumbs.
2. Add the Medjool dates and nut/seed butter. Blend until moist and sticky, if it’s too dry add 1-2 tablespoons of water.
3. Press very firmly into a loaf pan (9×5″) lined with parchment paper. Set aside.
For the cheesecake layer:
1. Blend all the ingredients on high speed until very smooth and creamy.
2. Pour on top of the brownie layer, set aside.
For the raspberry swirl:
1. Combine everything in a saucepan over medium heat.
2. Bring to a boil, stirring frequently. Reduce to a simmer and simmer for 8-10 minutes until thickened.
3. Transfer to a blender and blend until mostly smooth.
4. Dot/drizzle on top of the cheesecake layer, then use a spoon handle or chopstick to gently swirl.
5. Freeze overnight.
For the chocolate coating:
1. Remove from the freezer, and slice into small squares.
2. Melt the chocolate with the coconut oil, stirring until smooth.
3. Dip each cheesecake square in the melted chocolate, coating on all sides, then transfer to a pan lined with wax paper.
4. Place in the fridge until the chocolate is set.
5. Keep and serve directly from the refrigerator.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
