Vegan brownie and strawberry frozen cheesecake

Step 1

Grease and line base and side of a 20cm (8-inch) springform pan with baking paper.

Step 2

Process pecans and cocoa until roughly chopped. With the motor operating, gradually add dates and 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 30 minutes. Clean food processor bowl.

Step 3

Process macadamias until roughly chopped. Add strawberries, syrup, solid coconut oil, extra extract and the water. Process for 2 minutes or until as smooth as possible. Pour mixture over brownie base. Freeze cheesecake for 4 hours or until very firm.

Step 4

Using your hands, squeeze juice from 3 of the extra strawberries into a small bowl (discard pulp), add remaining extra strawberries and extra syrup; stir to combine. Just before serving, top cheesecake with strawberry mixture.