{vegan}{raw} Peach Cheesecake


What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top