Peaches N Cream Cake, Viewers Choice Winner, and Summer Fu
Guess what?! I have the results for the winner of the Viewers Choice Award for the Ice Cream Sundae Challenge. But first, a recipe and some pics...
I love ripe peaches in the summer, don't you? I feel the same about any sweet, ripe, juicy fruit!
Ontario peaches keep calling my name during each trip to the grocery store lately... then my creativity gets going. Visions of peach crumble (as I posted recently), peach ice cream (which I got to test for the ice cream challenge), peach smoothies, peach pie, and peach cake danced in my head... I've even thought about dehydrating a bunch for the winter but haven't made it that far yet.
Do you have some peach dessert ideas for me?
I came up with this peachy cream cake during the past week for the arrival of J's sister and her fiance who visited us for 4 days. The recipe makes a very thick 6" cheesecake or you could make a 7 or 8" cake. It's the perfect way to use up a pile of peaches!
Peaches N Cream Cake
2/3 cup blanched almonds
(or regular almonds if you don't mind color in the crust)
1/4 cup shredded coconut
1 tablespoon maple syrup
2 teaspoons melted coconut butter
Pinch of salt
Grind the almonds into flour in a food processor.
Add the remaining ingredients and process into a dough.
Press into the bottom of a 6" spring form pan. Chill in the fridge.
2 1/2 cups packed, diced peaches (skin on)
1/2 cup irish moss gel (Recipe here)
3/4 cup cashews
1/4 cup agave
2 teaspoons lemon juice
1/2 teaspoon pure vanilla
2-5 drops stevia
3 drops peach medicine flower essence, optional
1/3 cup melted coconut oil
2 tablespoons melted coconut butter
Blend the peaches, moss gel, cashews, agave, lemon, and vanilla until smooth and creamy.
Add the coconut oil and butter. Blend again.
Add stevia, to taste if you like a bit more sweetener (I used 3 or 4 drops), and peach essence, if using.
Pour the mixture over the crust. Spread evenly.
Chill at least 8 hours in the fridge.
1 1/2 cups diced peaches
2 medjool dates, chopped fine
1 teaspoon lemon juice
1/2 teaspoon psyllium
Process ingredients together in a food processor, keeping some texture (which is why you chop the dates first).
Spoon over the chilled cake.
On Saturday it was girl's night/goodbye party for my dear friend Nicole who is moving far away with her new hubby. 10 of us gathered at a restaurant patio for dinner that beautiful evening, followed by dessert and a movie at her place.
Guess what my dessert contribution was?! Peanut butter blondies with chocolate drizzle - gluten free and vegan.
I did a post about Nicole's wedding back in June. She finally got the photos back from the photographer. Brings back such fun memories!
We rode in a gorgeous boat from the church to the island where the reception was. Champagne and chocolate covered strawberries. Oh yeah!
Ok! Now onto ice cream sundae stuff. I made a chart on paper and tallied all the votes for the Viewers Choice Award.
The winner is Karolina's Holy Graal Sundae with 25 votes! Congrats girl, you made a beautiful sundae.
In second place was Angela's Beary Berrilicious Sundae at 19 votes and in third place was Amy's Pretty in Pink Sundae at 17 votes.
I'm still working on testing all the recipes for the overall grand prize, sponsored by Raw Guru. It's a work in progress that I have to wind in and out of my schedule. It's a tasty project!!! What I can say so far is that there's some super creativity out there. Things I wouldn't have dreamed up. Stay tuned for that within the next week.