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Vegan ‘Iced VoVo’ frozen cheesecake recipe
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Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
Indulge in a decadent cashew and berry cheesecake that's as delicious as an Iced VoVo, with no added sugar.
Ingredients:
  • 400g raw cashew nuts
  • 2 tsp finely grated lemon rind
  • 2.00 tsp vanilla bean paste
  • 270ml can light coconut milk
  • 54.00 gm pure maple syrup
  • 10g freeze-dried raspberries
  • 300g fresh raspberries
  • 20g (1/4 cup) desiccated coconut, plus extra, to serve
  • 30g natural almonds
  • 25g (1/4 cup) rolled oats
  • 45g (1/2 cup) desiccated coconut
  • 80g fresh dates, pitted
  • 16.80 gm coconut oil
Instructions:
  • Prepare a 20cm square cake pan by greasing it and lining the base and sides with baking paper.
  • Divide the 250g cashews into two bowls - 250g in one bowl, and 150g in another. Pour boiling water over both bowls of cashews and let them soak for at least 2 hours.
  • Prepare the base by pulsing almonds and oats in a food processor until finely chopped. Add coconut and pulse to combine. Then add dates, coconut oil, and vanilla. Continue processing until well mixed. Press the mixture firmly into the pan using a spoon and smooth the surface. Chill in the fridge.
  • After draining 250g cashews, blend them with lemon rind, vanilla, 200ml coconut milk, and 1 tbsp maple syrup until thick and very smooth, scraping down the sides occasionally. Spread the mixture evenly over the base and freeze until needed.
  • After draining the remaining cashews, blend them with freeze-dried raspberries, 175g fresh raspberries, and the rest of the coconut milk and maple syrup in a clean blender until thick and velvety smooth, scraping down the sides as needed. Spread this mixture over the vanilla cashew layer and sprinkle with coconut.
  • Crush the leftover fresh raspberries with a fork and then create 4 evenly spaced lines over the cheesecake. Cover and freeze for 3-4 hours until firm.
  • Enhance the cheesecake with a generous sprinkle of coconut. Allow it to rest for 10 minutes before slicing into squares. Keep chilled in the freezer until serving.

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