Peaches ‘n Cream Cake – Grain Free, Dairy Free, Vegan, No-Bake
It’s peach season! Sweet, warm, fuzzy and dripping with goodness. I was looking for a way to use up my peaches and decided to make this ice cream/cream cheese ‘esque type of dessert.
This is divine and so incredibly easy to make. You can make it vegan by eliminating the bee pollen garnish.
2 cups almond meal or coarse almond flour
1 tsp cinnamon
1/4 tsp salt
2 tablespoons water
2 tablespoons coconut oil (it should be liquified which isn’t an issue in the summer. You know it’s warm when your coconut oil is never solid).
1 tablespoon maple syrup
1/4 tsp vanilla extract
1/4 tsp almond extract
4 large (not the small ones) ripe peaches, pitted and chopped (keep the skins on)
4 tablespoons tahini
4 tablespoons maple syrup
1/2 cup coconut cream
2 tsp vanilla
- whipped coconut cream
- freshly sliced peaches
- bee pollen
- Mix all of the crust ingredients in a bowl and add the water 1 tablespoon at a time until a soft dough forms. Press it in a nonstick, or parchment lined 12″ springform pan and place in the fridge.
- Next, place the peaches in a Vitamix, or heavy duty blender and puree. In a small pot, combine the rest of the filling ingredients until combined. Add them to the peaches and blend again until thoroughly mixed.
- Remove the crust from the fridge and pour the peach filling on top. Place the entire pan in the freezer until the filling is set (1-2 hours). Pull it, spread coconut cream on top, or any other garnish/garnishes of choice.
Yes, I took a photo mid-eat. My family was in the midst of demolishing the rest so this is the best photo I had. Should have planned better!
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