Vegan Brownie And Strawberry Frozen Cheesecake

1. 1

   Grease and line base and sides of an 8 inch springform cake pan with parchment paper.

2. 2

   Process pecans and cocoa powder in a food processor until roughly chopped. With the motor running, gradually add dates and 1 tsp vanilla. Process until mixture resembles coarse crumbs and holds together when pressed. Press firmly into base of prepared pan. Freeze for 30 mins. Clean food processor bowl.

3. 3

   Process macadamia nuts until roughly chopped. Add coarsely chopped strawberries, 3/4 cup malt syrup, coconut oil, remaining vanilla and 2 tbsp water. Process for 2 mins, or until as smooth as possible. Pour over brownie base then freeze for 4 hours, or until very firm.

4. 4

   Using your hands, squeeze juice from 3 of the remaining strawberries into a small bowl. Discard pulp. Add remaining strawberries and syrup. Stir to combine. Just before serving, top cheesecake with strawberry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.