Vegan Brownie And Strawberry Frozen Cheesecake - cooking recipe

Ingredients

6.5 oz pecans
1/3 cup cocoa powder
9 oz fresh dates, pitted
1 tsp vanilla extract, plus 1 tbsp
20 oz raw macadamia nuts, halved
27 oz strawberries, 18 oz chopped coarsely
3/4 cup rice malt syrup, plus 2 tbsp
4 1/2 tbsp coconut oil

Preparation

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