A super easy and creamy summer cake. All vegan, gluten-free, refined sugar free and no-bake.
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, coconut oil, lemon juice, vanilla powder and salt.
Fill half of the mixture in a bowl. Set aside.
Wash and cut the peaches. Remove the stone and add to your blender along with the turmeric powder.
Mix well and add on top of your crust. Freeze for about 1 hour. Put the bowl with the other part of the filling into your fridge in the meantime.
Add the second layer on top of your peach layer and freeze for at least 4 hours. Preferably over night.
Decorate with fresh fruit of your choice.
This cake holds up to 6 months once its frozen.
Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂