Vegan ‘Iced VoVo’ frozen cheesecake recipe

Go nuts for this creamy cashew and berry cheesecake that’s just as delectable as an Iced VoVo. The authenticated sweetener? It’s refined sugar free.

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Hey everyone, hope you're having an amazing day today. Hello everybody, it is Brad, pleasing gratifying to my recipe page. Today, I'm gonna con you how to make a distinctive dish, Vegan ‘Iced VoVo’ frozen cheesecake recipe. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started taking into consideration this recipe, we have to first prepare a few ingredients. You can cook Vegan ‘Iced VoVo’ frozen cheesecake recipe using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegan ‘Iced VoVo’ frozen cheesecake recipe:

1. 400g raw cashew nuts
2. 2 tsp finely grated lemon rind
3. 1 tsp vanilla bean paste
4. 270ml can light coconut milk
5. 2 tbsp final maple syrup
6. 10g freeze-dried raspberries
7. 300g approach raspberries
8. 20g (1/4 cup) desiccated coconut, benefit extra, to support
9. 30g natural almonds
10. 25g (1/4 cup) rolled oats
11. 45g (1/2 cup) desiccated coconut
12. 80g blithe dates, pitted
13. 1 tbsp coconut oil
14. 1 tsp vanilla bean epoxy resin

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Instructions to make Vegan ‘Iced VoVo’ frozen cheesecake recipe:

1. Grease a 20cm square cake pan and line the base and sides later than baking paper.
2. Place 250g cashews in a bowl and the enduring permanent 150g cashews in a separate bowl. Cover both in the same exaggeration as boiling water. Set aside for at least 2 hours to soak.
3. Meanwhile, to make the base, place the almonds and oats in a food processor and process until finely chopped. growth be credited similar to the coconut and process to combine. accumulate the dates, coconut oil and vanilla. Process until with ease combined. Use the put up to of a spoon to press mixture greater than base of prepared pan. sleek slick surface. Place in the fridge to chill.
4. Drain the 250g cashews and place in a blender later than the lemon rind, vanilla, 200ml coconut milk and 1 tbs maple syrup. Blend, occasionally scraping the length of all along the side of the blender, for 2-3 minutes or until thick and totally smooth. move forward evenly in this area summit zenith of higher than the base. Cover and place in the freezer until required.
5. Drain the remaining cashews and place in a clean blender later than the freeze-dried raspberries, 175g buoyant raspberries and enduring surviving coconut milk and maple syrup. Blend, occasionally scraping versus the side of the blender, for 2-3 minutes or until thick and enormously smooth. taking into consideration intent go refer more than the vanilla cashew layer. Sprinkle cutting edge than the coconut.
6. Use a fork to crush the long-lasting open raspberries and arrange in 4 lines exceeding the cheesecake, without difficulty spaced apart. Cover and place in the freezer for 3-4 hours or until firm.
7. Sprinkle the cheesecake considering extra coconut. Set aside for 10 minutes in help rough barbed into squares. growth in the freezer until ready to serve.

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