3 + ⅓ cup raw cashews (3 cups need to be soaked for at least 8 hours)
⅓ cup raw almonds
3 Tbsp grade B maple syrup
½ cup + 3 Tbs coconut oil
2 tsp vanilla
⅛ tsp sea salt
2 fresh peaches or 2 cups frozen
¾ cup frozen raspberries
½ cup filtered water
3 tsp fresh squeezed lemon juice
1 can full fat coconut milk cream separated (refrigerate can overnight, upside down)
½ pint fresh raspberries + a few mint leaves for garnish
Instructions
Place two small pots on stove top. In one pan add chopped and peeled peaches with ¼ cup of filtered water. In the second pan add raspberries with ¼ cup of filtered water.
Cook fruit for 12 min on medium heat until soft.
While fruit is cooking make the crust.
To make the crust mix in a food processor, pecans, ⅓ cup cashews, almonds, 3 Tbsp coconut oil, 1 tsp vanilla, sea salt and 3 Tbsp maple syrup.
Once ingredients are sticking together remove from food processor and press into a 9" or 12" spring pan. You can line the bottom with parchment paper if you would prefer to remove the cake from the metal base.
Put crust in the freezer to set.
Wash the food processor and add 3 cups of soaked cashews. Drain and rinse once before adding to food processor.
Along with cashews add ½ cup coconut oil, 1 tsp vanilla and peaches to the food processor. Process for several minutes until smooth.
Remove crust from freezer and spread 1½ cups of the cashew peach mixture evenly into pan.
Place back in the freezer to set for about 5 min. If it seems to soft wait an additional minute or two.
Measure out 1½ cups of the cashew peach mixture and set aside.
Measure 2 Tbsp of raspberry puree and set aside.
There will be leftover cashew peach mixture in the food processor. To this, add the leftover raspberry puree. Process on high until smooth.
Add raspberry cashew peach mixture to the pan and gently smooth out.
Put back in the freezer for 5 minutes or longer if needed.
Add final peach layer by smoothing out the reserved 1½ cup peach cashew mixture.
TIP: when adding the layers, pick up your pan, and gently drop it onto your counter. This action will level out the layers. It works great!
Refrigerate overnight or pop in the freezer for a few hours to fully set.
To make the raspberry cream, remove the can of coconut milk from the refrigerator and turn it right side up. Open the can and separate the cream from the water by scooping the cream out with a spoon. Save the water for smoothies or discard.
Add cream and 2 Tbsp of reserved raspberry puree and use a hand mixer to whip until fluffy. Put bowl in the fridge to set for a few minutes before piping on cake.
Get creative and pipe the raspberry cream onto your cake however you like. Garnish with fresh raspberries and mint leaves and enjoy!
Notes
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/raw-peach-raspberry-layer-cake/