148 Australian House & Garden
Vegan strawberry & brownie
frozen ‘cheesecake’
Prep time: 20mins + freezing. Serves 10.
Brownie base
1½ cups (180g) pecans(^1) / 3 cup (35g) dutch-
processed cocoa
250g fresh dates, pitted
1 tsp vanilla extract
Filling
4 cups (560g) raw, unsalted
macadamia halves
500g strawberries,
chopped coarsely
½ cup (175g) rice malt syrup
¼ cup (60g) coconut oil
1 tbsp vanilla extract
2 tbsp water
Topping
250g strawberries, halved
2 tbsp rice malt syrup
1 Lightly grease a 20cm springform cake tin and line base and sides
with baking paper.
2 Place pecans and cocoa in a food processor and process until
roughly chopped. With the motor running, gradually add dates and
vanilla extract, processing until mixture resembles coarse crumbs
and holds together when pressed. Press mixture onto base of pan
using the back of a spoon. Freeze for 30mins. Clean and dry food
processor bowl.
3 Process macadamias until roughly chopped. Add strawberries,
syrup, coconut oil, vanilla extract and water. Process for 2mins or
until as smooth as possible. Pour mixture over brownie base. Freeze
cheesecake for 4hrs or until very firm.
4 To make topping, squeeze juice from 3 strawberries, using your
hands, into a small bowl; discard pulp. Add remaining strawberries
and syrup; stir to combine. Use to top cheesecake just before serving.
Roasted summer fruit
Prep + cooking time: 20mins + 8hrs-overnight soaking. Serves 8.
3 cups (450g) raw cashews
1 tbsp vanilla extract
(^1) / 2 cup barley malt syrup
1 tsp ground cinnamon
4 white peaches, halved
4 white nectarines, halved
8 large fresh figs, halved
1 vanilla bean, split lengthways,
seeds scraped
¼ cup loosely packed fresh
mint leaves
¼ cup (40g) roasted unsalted
cashews, chopped coarsely
1 Place cashews in a large bowl with 3 cups (750ml) water; soak 8hrs
or overnight.
2 Drain cashews, reserving 1 cup of soaking liquid. Place cashews,
reserved liquid, vanilla extract,^1 / 4 cup barley malt syrup and cinnamon
in a food processor and process until smooth. Transfer to a small bowl;
cover with plastic wrap.
3 Preheat grill to medium. Place peaches, nectarines, figs, vanilla bean
and scraped seeds on a large oven tray. Drizzle with remaining malt
syrup. Grill for 8mins or until golden and fruit has soened slightly.
4 Serve fruit topped with mint leaves and roasted cashews; serve
with cashew cream.
TIP Use a stick blender to achieve a smoother cashew cream. #
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