Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara

 

Ingredients

Crust
·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

Filling
·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water

 

Directions:

Crust

In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan

 

Filling

Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.