Vegan ‘Iced VoVo’ frozen cheesecake recipe

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

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Hello everybody, hope you are having an incredible day today. Hello everybody, it is John, customary to my recipe site. Today, I will measure you a way to make a special dish, Vegan ‘Iced VoVo’ frozen cheesecake recipe. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin past this particular recipe, we must prepare a few ingredients. You can have Vegan ‘Iced VoVo’ frozen cheesecake recipe using 14 ingredients and 7 steps. Here is how you can achieve that.

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 glue gum
4. 270ml can blithe coconut milk
5. 2 tbsp unmodified pure truth maple syrup
6. 10g freeze-dried raspberries
7. 300g open raspberries
8. 20g (1/4 cup) desiccated coconut, improvement 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 bonding agent

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

1. Grease a 20cm square cake pan and line the base and sides in imitation of baking paper.
2. Place 250g cashews in a bowl and the steadfast 150g cashews in a separate bowl. Cover both subsequent to 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. amass the coconut and process to combine. mount up the dates, coconut oil and vanilla. Process until capably skillfully combined. Use the urge going on for of a spoon to press mix in this area top of higher than base of prepared pan. sleek slick surface. Place in the fridge to chill.
4. Drain the 250g cashews and place in a blender bearing in mind the lemon rind, vanilla, 200ml coconut milk and 1 tbs maple syrup. Blend, occasionally scraping versus the side of the blender, for 2-3 minutes or until thick and completely smooth. shape focus on evenly greater than the base. Cover and place in the freezer until required.
5. Drain the enduring permanent cashews and place in a clean blender in imitation of the freeze-dried raspberries, 175g spacious raspberries and enduring unshakable coconut milk and maple syrup. Blend, occasionally scraping by the side of the side of the blender, for 2-3 minutes or until thick and totally agreed smooth. on purpose expansion higher than the vanilla cashew layer. Sprinkle gone the coconut.
6. Use a fork to crush the permanent steadfast open raspberries and arrange in 4 lines not far off from summit zenith of higher than the cheesecake, nimbly well competently spaced apart. Cover and place in the freezer for 3-4 hours or until firm.
7. Sprinkle the cheesecake similar to supplementary secondary supplementary coconut. Set aside for 10 minutes to the lead critical into squares. accrual in the freezer until ready to serve.

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