Ingredients 8" cake mold
Crust: 1 cup walnuts, pecans or blanched almond 1/2 cup shredded coconut 1/2 cup soaked dates 1 tablespoon cacao powder
Fillings: 1 cup cashews (soaked in water for 6 hours or overnight) 1 cup almond/rice/oat/coconut/soy milk Agave/ Maple/Rice/Date Syrup as you needed 1/2 cup melted coconut oil 1 tablespoon sunflower/soy lecithin powder 2 cups fresh ripe peaches
Process the pecans/walnuts, coconuts, cacao powder and dates in a food processor with the S blade until mixture sticks together. Press the crust into the bottom of a 8″ springform cakepan.
For the filling, blend together the cashew, plantmilk, syrup, melted coconut oil and lecithin into a cream. Add the half of the peaches and continue blending until smooth. Then stir into the cream the other half of the peaches.
Pour the cashew-peach filling into the springform pan and place in the fridge for 6-8 hours. Let the cheesecake set then decorate with fresh fruits and serve.
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