A delicious dessert with a clever, healthy twist!
Serves: 12
Time to prep & cook: 60 minutes
You will need: A square baking tin (27cmx27cm), however you can use any shape that suits.
Ingredients
Base
- 40g almonds
- 80g almond meal
- 350g dates
- 1 tbs coconut oil
- 1/2 cup desiccated coconut
Peach Layer
- 100g cashews (soaked overnight)
- 300g desiccated coconut
- ½ cup water
- 2tbs coconut oil
- 200g preserved peaches **
- 2 tbs honey
- 1 vanilla bean pod (alternatively, you can use 1tsp vanilla bean paste)
- 1 tbs agar agar
Garnish
- 20g macadamia
- 20g almonds
- 20g shaved coconut
- 20g pumpkin seeds
- 1 tsp cinnamon
- 2 tbs honey
* Unrefined Granola was used in this recipe
Method
Base
- Line cake tin with baking paper.
- Blend all ingredients for base in food processor until desired texture is reached. Or until you can press mixture together, and it stays.
- Press into base of cake tin ensuring layer is even and flat and place in freezer.
Garnish
- Mix all ingredients together in bowl and toast in the oven until light brown.
- Leave aside to cool.
Peach layer
- Add cashews, coconut, water, coconut oil, vanilla and honey to a food processor and blend until smooth. Add half the peaches and blend until all combined. Add small amounts of water at a time if the mixture is still too dry.
- Tear the remaining peaches up and scatter them over the set base.
- In a saucepan, heat water and agar until dissolved. Slowly pour agar into remaining ingredients with the food processor running.
- Pour the mixture over the base and peach pieces and smooth down.
- Sprinkle garnish over the top and lightly press into the slice (this is to keep the nuts from falling off the top).
- Place in freezer until set, then cut and enjoy!
*You can use store bought preserved peaches (try looking for products with little additives), or you can make your own by removing them from the seed, cutting them in wedges and cooking them in the oven for roughly 15mins (at 180 degrees) or until soft and sweet.
