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1
Brownie Layer: In a high-quality food processor, combine the pecans, walnuts, cacao powder, and salt, and pulse until finely ground (be careful not to overprocess).
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2
Add dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
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3
Taste for sweetness, and add another date or some stevia if desired.
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4
Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan lined with plastic wrap or parchment paper for easy removal.
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5
Place the pan in the freezer to chill.
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6
Set the other half of the mixture aside while you make the cheesecake layer.
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7
Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth (you can add more water, a teaspoon at a time, as needed to help the mixture blend).
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8
Taste for sweetness and add more sweetener if desired.
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9
Remove the pan from the freezer, and transfer the cheesecake mixture onto the brownie layer, spreading evenly with a spoon or spatula.
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10
Place the pan back in the freezer for 1 to 2 hours to let the cheesecake firm up.
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11
Once frozen, remove the pan again, and evenly scatter the remaining brownie mixture on top.
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12
Gently, but firmly, press the brownie bits into the cheesecake layer (you might still see the cheesecake underneath; thats ok).
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13
Place the pan in the refrigerator for at least 2 hours before cutting into squares.
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14
Store in an airtight container, refrigerated, for up to a week (or freeze for up to a month).
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15
These chocolate cheesecake brownies are best served cold.
