To make the brownie base:
- Line an 8-inch square baking pan with parchment paper, leaving a 1 inch overhang for easy removal. Lightly grease the paper.
- In a large bowl, stir together the almond butter and coconut oil. Add the almond flour, cocoa powder, sweetener, peppermint extract, and salt and mix well. Add the water 1 TBSP at a time until the mixture resembles a stiff dough.
- Press the base evenly inot the prepared baking pan. Top with another layer of parchment or waxed paper and use a flat-bottomed glass or measuring cup to press it firmly into the pan. Chill the base while you prepare the filling.
To make the cheesecake filling:
- In a large bowl, beat the cream cheese with the sweetener and peppermint extract with an electric mixer until smooth. Beat in the cream and food coloring until well combined.
- Spread the filling over the brownie base. Chill for at least 3 hours to set. Lift it out or the pan using the overhanging parchment and cut into bars.
- Store leftovers in the refrigerator; they will keep nicely for up to 4 days. The bars can also be frozen individually, wrapped tightly.
