Vegan ‘Iced VoVo’ Frozen Cheesecake Recipe

Go nuts for this creamy cashew and berry cheesecake thats just as savory appetizing as an IcedVoVo. The real sweetener? Its refined sugar free.

The ingredient of Vegan Iced Vovo Frozen Cheesecake Recipe

• 400g raw cashew nuts
• 2 tsp finely grated lemon rind
• 1 tsp vanilla bean cement
• 270ml can lively coconut milk
• 2 tbsp fixed maple syrup
• 10g freeze dried raspberries
• 300g buoyant raspberries
• 20g 1 4 cup desiccated coconut lead pro extra to utility
• 30g natural almonds
• 25g 1 4 cup rolled oats
• 45g 1 2 cup desiccated coconut
• 80g roomy dates pitted
• 1 tbsp coconut oil
• 1 tsp vanilla bean glue gum

The Instruction of vegan iced vovo frozen cheesecake recipe

• grease a 20cm square cake pan and lineu00a0the base and sides gone baking paper
• place 250g cashews in a bowl and the steadfast 150g cashews in a separate bowl cover both considering boiling water set aside for atu00a0least 2u00a0hours to soak
• meanwhile to make the base place the almonds and oats in a food processor and process until finely chopped go to the coconut and process to combine build up the dates coconut oil and vanilla process until well combined use the help of a spoon to press mixture over base of prepared pan sleek slick surface place in the fridge to chill
• drain the 250g cashews and place in a blender as soon as the lemon rind vanilla 200ml coconut milk and 1 tbs maple syrup blend occasionally scraping beside the side of the blender for 2 3 minutes or until thick and completely smooth increase evenly higher than the base cover and place in the freezer until required
• drain the long lasting cashews and place inu00a0au00a0clean blender in the same way as the freeze dried raspberries 175g lighthearted raspberries and enduring surviving coconut milk and maple syrup blend occasionally scraping next to the side of the blender for 2 3 minutes or until thick and completely smooth deliberately purposefully move ahead beyond the vanilla cashew layer sprinkle like the coconut
• use a fork to crush the unshakable lively raspberries and arrange in 4 lines higher than the cheesecake competently spaced apart cover and place in the freezer for 3 4 hours or until firm
• sprinkle the cheesecake in the manner of new coconut set aside for 10u00a0minutes in advance cutting into squares gathering in the freezer until ready tou00a0serve

Nutritions of Vegan Iced Vovo Frozen Cheesecake Recipe

calories: 255 969 calories
calories: 19 2 grams fat
calories: 7 3 grams saturated fat
calories: 14 3 grams carbohydrates
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calories: 5 6 grams protein
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