I made some delicious dessert tonight, a coconut based peach cheesecake. The recipe is an approximation, I kinda just threw it together.
meat of 2 young coconuts
2T coconut butter
agave to taste (about 1/4 cup)
juice of 1 lemon
1 T nutritional yeast (weird, right?!)
1 c chopped peaches
1 c left over almond pulp
6-8 dates pitted
1/4 cup whole almonds
Process crust, pulp salt and dates until combined add whole almonds and process until whole almond pieces are small but still add texture.
Press crust into a spring form pan.
Blend filling until smooth adding just enough water to allow blending. It is good if it warms just a little while blending to thoroughly emulsify the oil.
Smooth filling on top of crust
Blend peaches and agave and pour on top of filling.
Refridgerate a few hours and run a knife around the edge of your pan while loosening the band.
EAT and ENJOY!
Just said goodbye to some friends who have been staying the last few days. Including our friend Andy seen below ;)
And our friends in Abandon an awesome vegan straightedge band from southern california.
I think blanche will miss them most <3