Saturday, May 26, 2012

BOY AM I PROUD OF THIS ONE - PEACHES AND CREAM "CHEESECAKE"




I am so excited to share this recipe! When I was little I used to love buying frozen cheese cake from Costco and eating it straight from the freezer. I'm one of those people who thinks that everything is better frozen. So I was thrilled to finally find a simple way to make a faux frozen cheese cake. It is amazingly delicious and full of summer treatsy love. It's called a "cheesecake" because the texture resembles a cheesecake but in reality there is no cheese in the actual dessert. It is made of mostly of cashews and coconut oil and the best part is it's frozen! It was so good that I ate it for dessert last night and breakfast this morning! It is not complicated to make once you have the ingredients and it is a super healthy alternative to other decadent desserts. Rich and filling this baby will make you begging for seconds.



PEACHES AND CREAM "CHEESECAKE"


Crust Ingredients:
-1/4 cup unsweetened coconut
-1.5 cups macadamia nuts
-1/2 cup dates

Filling Ingredients:
-3 cups cashews
-3/4 cup coconut oil
-3/4 cup agave nectar 
-3/4 cup lemon juice
-1/4 cup water
-1 tbsp vanilla

Fruit Topping Ingredients:
-1 cup frozen peaches
-1/4 cup warm water
-1 tbsp arrowroot powder

Instructions:
1) Make the crust by first blending the macadamia nuts into a flour and then adding the dates and blending until crumbly. Spread a thin layer of unsweetened coconut on the bottom of your cake pan to ensure that the crust doesn't stick and then press the crust down evenly on the bottom of the pan. 
2) Make the filling by blending all the ingredients together in a high power blender or food processor until smooth. Spread the filling evenly over the crust and put the cake pan in the freezer for 1 hour to set.
3) Make the fruit topping by putting the peaches in a pot on the stove with the warm water. Mix until the peaches begin to thaw and then add the arrowroot powder and continue to stir until the peaches become soft. The mixture should be a gooey consistency. Scoop the mixture into the blender and blend until smooth. Transfer the blended mixture to a bowl and refrigerate until cool.
4) Once the cake has set in the freezer and the fruit topping has cooled spread the fruit topping evenly over the filled of the cake.
5) Place in the freezer for another hour or two until the cake becomes fairly hard and the fruit topping has frozen. 
6) If you like your cake a little less frozen take it out of the freezer about 45 minutes before serving. Otherwise dig right in and enjoy!



As you can see Simon finished his piece within minutes while I was just super happy about how pretty my creation was! :)

Happy weekend.
Malakai

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