Author Notes: A gluten-free and dairy-free take on a traditional cheesecake, with a salted graham cracker crust and creamy coconut milk filling infused with fresh peaches and cinnamon. —Marina Gunn
Makes: 1 cake
Ingredients
Crust
-
1
cup packed pitted dates – soaked for 10 minutes then drained
-
1
cup raw almonds
-
1
tablespoon cinnamon
-
1
teaspoon salt
Filling
-
2
cups raw cashews, soaked for 45 minutes in hot water
-
1
large lemon, juiced
-
1/3
cup melted coconut oil
-
1/2
cup full-fat coconut milk
-
1/2
cup maple syrup (or honey if not vegan)
-
1
ripe peach, without skin
Directions
- Add dates to a food processor and blend until it forms into a ball. Remove and set aside in a bowl.
- Next add almonds and process into a meal. Add the dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. Add salt to taste.
- Cover the bottom of your springform pan with parchment paper and lightly grease (I use olive oil spray).
- Scoop crust mixture into the pan and press with down fingers.
- Add all filling ingredients to a blender and mix until very smooth. I mixed mine for 1 minute, until silky smooth. If it won’t come together, add more lemon juice or more coconut milk liquid.
- Fill the pan with the filling and then decorate it however you’d like with your sliced peaches! Set in freezer, covered, for 4 – 6 hours.
- Enjoy! Keep in the freezer for up to 1-2 weeks.
1 of 3
Photo by Marina Elaine Gunn
2 of 3
Photo by Marina Elaine Gunn
3 of 3
Photo by Marina Elaine Gunn