Vegan Peach Spiced Cheesecake
Crust
Ingredients
- Maple syrup
- Pecan
- Nutmeg
- Cinnamon
- Truffle salt
- Dates
Directions
- Coat pecans in maple syrup, nutmeg, cinnamon and truffle salt. Then place on a baking sheet and roast them for about 20 minutes. Once toasted, deseed dates and them with candied pecans into a food processor.
- Place crust in the bottom of ring molds to set.
Whipped cream
Ingredients
- Coconut milk
- Chamomile petals
- Rose petals
- Agave
- Agar Agar (gelatin flake)
Directions
- In a pot over low heat, mix coconut milk, agave, chamomile petals and rose petals. Then add in agar agar and whisk until it dissolves. Pour the hot mixture into a blender and blend until smooth. Then pour it into a pan and chill. Once chilled, put it into a food processor and whip.
Caramelized peaches
Ingredients
- 3 or 4 peaches
- Nutmeg
- Cinnamon
- Vanilla
- Maple Syrup
- White wine
Directions
- Chop peaches and put them in a bowl. Add nutmeg, cinnamon, vanilla and maple syrup. Pour into a pan, add a splash of white wine and caramelize and deglaze them on the stove.
Cheesecake batter
Ingredients
- 2 cups of Cashews
- Lemon Juice
- Vanilla
- Coconut milk
- Coconut oil
- Soy lecithin
Directions
- Soak 2 cups of cashews in lemon juice. Then add the cashews and caramelized peaches into a blender, add coconut oil, coconut milk, vanilla and soy lecithin. Blend and pour over crust in the ring molds, then chill for 2 hours.
- Once chilled, remove cheesecakes from ring molds and top with whipped cream. (Optional: sprinkle with blueberry powder and drizzle with a pomegranate reduction.)
