Chocolate Cherry Cheesecake Squares

Chocolate Layer

• 1/2 cup (120 mL) + 4 tbsp plain dairy-free milk alternative (such as rice), divided
• 1 1/2 tsp powdered egg replacer (such as Ener-G)
• 1 1/4 cups (310 mL) Cybele’s Basic Gluten-Free Flour Blend (recipe follows)
• 1 1/4 cups (310 mL) sugar
• 1/2 cup (120 mL) + 2 tbsp cocoa powder
• 1 1/4 tsp baking soda
• 5/8 tsp double -acting baking powder
• 5/8 tsp salt
• 1/2 tsp xanthan gum
• 1/2 cup (120 mL) + 2 tbsp warm water
• 1/4 cup (60 mL) + 1 tbsp canola oil
• 3/4 tsp vanilla extract

Cherry Cheesecake Layer

• 2 tbsp plain dairy-free milk alternative (such as rice)
• 1 1/2 tsp powdered egg replacer (Such as Ener-G)
• 4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)
• 2 tbsp coconut oil* spread (such as Earth Balance) or shortening (contains soy)
• 2 tbsp + 2 tsp sugar
• 1 tbsp Cybele’s Basic Gluten-Free Flour Blend (recipe follows)
• 3/8 tsp vanilla extract
• 1 1/4 cups (310 mL) cherry pie filling

Chocolate Drizzle

• 1/4 cup (60 mL) allergen-free semi-sweet chocolate chips
• 1 tsp coconut oil spread or shortening

Cybele’s Basic Gluten-Free Flour Mix

Makes: 6 cups
Free of: gluten and all top allergens

• 4 cups superfine brown rice flour (I use Authentic Foods)
• 1 1/3 cup potato starch
• 2/3 cup tapioca starch / flour

Method

1. To measure flour and starches, use a large spoon to scoop flour into the measuring cup then level it off with a straightedge. Combine all ingredients in a gallon-size, zipper-top bag. Seal and shake to combine.
2. Store in the refrigerator until ready to use.