Peaches and Cream Cheesecake
Ingredients
Base
- 70g 1/2 cup almonds
- 100g 1 cup GF oats
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch salt
Peach layer
- 100g 3/4 cup raw cashews, soaked overnight
- 180g 3/4 cup coconut cream
- 60g 1/4 cup peach compote
- 2 tbsp agave or rice syrup
- 1 tbsp lemon juice
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 tbsp cacao butter, gently melted
Cream layer
- 100g 3/4 cup raw cashews, soaked overnight
- 240g 1 cup coconut cream
- 30ml 1/8 cup lemon juice
- 60ml 1/4 cup pure maple syrup or agave or rice syrup
- 1 tsp vanilla bean paste
- pinch himalayan pink salt
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 Tbsp cacao butter, gently melted
Preparation
Base
Place the almonds, oats and salt in a food processor and blend until finely ground.
Add the rest of the ingredients and blend until a sticky dough forms.
Press the dough into the prepared spring pan and place in the freezer whilst making the filling.
Peach layer
Add the drained and rinsed cashews, coconut cream, peach compote, syrup and lemon juice in the food processor and blend until combined.
Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running until smooth.
Pour the cream filling onto the base, smooth with a spatula and place in the freezer to set for about one hour.
Cream layer
Use the same method as the peach layer with the cream layer ingredients.
Pour over the first layer and place in the freezer for a minimum of 4 hours.
