Refreshing Raw Vegan Peach and Cashew Cake

Looking for a dessert that is healthy, delicious, and doesn't require turning on the oven? This raw peach cake is a true summer hit that you can prepare all year round. The almond and carob base provides the perfect crunch, while the creamy filling of cashews and fresh peaches melts in your mouth.

Why is this recipe good for your health? (Educational Corner) At Organic.mk, we strive to make desserts that are nutritious and beneficial for the body.

• Cashews create a silky texture without the use of dairy products and are an excellent source of magnesium and healthy fats.

• Chia and flaxseeds are a treasure trove of omega-3 fatty acids and dietary fiber, supporting a healthy digestive system.

• Carob in the base is a great naturally sweet, caffeine-free alternative to cocoa, rich in calcium.

• Peaches provide natural freshness, vitamin C, and antioxidants.

IngredientsFor the base:

• 120g raw almonds

• 20g almond flour

• 1 tbsp organic carob powder

For the cream:

• 250g raw cashews (soaked beforehand for extra creaminess)

• 100g cold-pressed coconut oil (melted)

• 3 tbsp golden flaxseed (ground)

• 4 tbsp agave syrup

• 2 tbsp chia seeds

• 4 fresh peaches (peeled and chopped)

• Juice of half an orange

Instructions

1. Prepare the base: In a food processor, pulse the almonds until crushed. Add the almond flour and carob powder, and mix until a sticky, uniform dough forms.

2. Shape: Line the bottom of a springform cake pan with parchment paper and press the mixture down to create a thin, even base.

3. Prepare the cream: In a clean blender, first blend the cashews with the agave syrup and orange juice until smooth and creamy.

4. Add the fruit: Add the peaches and melted coconut oil, and blend again. Finally, pour in the chia seeds and ground flaxseeds, and simply stir with a spoon (do not blend).

5. Chill: Pour the finished cream over the base. Decorate with fresh peach slices or other fruits of your choice, and place the cake in the freezer to set (at least 3-4 hours before serving).