Raw Peaches and Cream Cheesecake 

Post by Alexandra Courts

You know that scene in Scott Pilgrim vs. the World when Scott tells Ramona that everything is “peaches and gravy”? That’s a pretty gross combination. Peaches and cream is totally the opposite, I promise.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup pitted medjool dates, soaked overnight
  • 1/2 cup shredded unsweetened coconut
  • 1 tbsp hemp seeds (optional)
  • 1 tbsp ground flax (optional)

For the cake…

    • 3 medium peaches, skinned
    • 1 can light coconut milk
    • 2 1/2 cups raw cashews, soaked overnight
    • 1/2 cup raw agave/100% maple syrup

DIRECTIONS:

  1. Blend raw walnuts, shredded coconut, hemp seeds and ground flax together. Add soaked dates to mixture and continue to blend until all ingredients are combined.
  2. Press mixture into an 8-inch spring cake pan lined with plastic wrap or parchment paper. Set aside in freezer.
  3. Blend raw cashews, agave and coconut milk until smooth.
  4. Pour half of the cake mixture over crust in pan and freeze for 30 minutes to an hour.
  5. While waiting, add peaches to remaining mixture and blend until smooth.
  6. Pour peach layer over top of cashew coconut layer.
  7. Ensure cake is levelled before placing in freezer to set for 1-2 hours or overnight.
  8. Thaw cake in fridge 1 hour before serving.
  9. Top with shredded coconut and peach slices before serving, if desired.
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