Peaches and Cream Cake
Difficulty 5 minutes Serves 1, 6 inch springform pan
Are you like us, dreaming of summer's sun ripened peaches falling off the branches, plump with juicy nectar? If you have access to fresh peaches either straight from a farm or from the organic market, this is THE time of year to buy extra for freezing, and for making a Peaches and Cream Cake by Heather Pace (of course!)
2/3 cup blanched almonds
(or regular almonds if you don't mind color in the crust)
1/4 cup shredded coconut
1 tablespoon maple syrup
2 teaspoons melted coconut butter
Pinch of salt
2 1/2 cups packed, diced peaches (skin on)
1/2 cup *irish moss gel
3/4 cup cashews
1/4 cup agave
2 teaspoons lemon juice
1/2 teaspoon pure vanilla
2-5 drops stevia
3 drops peach medicine flower essence, optional
1/3 cup melted coconut oil
2 tablespoons melted coconut butter
1 1/2 cups diced peaches
2 medjool dates, chopped fine
1 teaspoon lemon juice
1/2 teaspoon psyllium
*Irish Moss Gel:
3/4 cup water
2 oz soaked irish moss
1) Grind the almonds into flour in a food processor.
2) Add the remaining ingredients and process into a dough.
3) Press into the bottom of a 6" spring form pan. Chill in the fridge.
1) Blend the peaches, moss gel, cashews, agave, lemon, and vanilla until smooth and creamy.
2) Add the coconut oil and butter. Blend again.
3) Add stevia, to taste if you like a bit more sweetener (I used 3 or 4 drops), and peach essence, if using.
4) Pour the mixture over the crust. Spread evenly.
Chill at least 8 hours in the fridge.
1) Process ingredients together in a food processor, keeping some texture (which is why you chop the dates first).
2) Spoon over the chilled cake.
*Irish Moss Gel:
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Remove the moss from the soak water - do not rinse.
4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times).
5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.