Saturday, June 23, 2012

Little Raw Vegan Peach Raspberry Dream Cakes


I recently came across a quote...
"Life is like a camera, just focus on what's important and capture the good times, develop from the negatives,  and if things don't work out, just take another shot."
I find this to be so true, and lately I have been trying to focus on the positives.  Life is to short to spend dwelling on the past  failures and mistakes we have made.  Why not celebrate the successes?  I see far too many people who are miserable who could be happy if they only let go of the past, and stopped worrying.  I may day dream a lot, and act my shoe size instead of my age sometimes, but at least I am happy and having fun!  Being around the people I love, making fabulous desserts, going for a long run all by myself...these things bring me joy!  



As far as the fabulous desserts go...I recently decided to make peach raspberry raw vegan cheesecake and it made me pretty happy.  I didn't just make one large one however, I decided that I needed to share the happiness and made four mini ones.  After all, who doesn't love cute little mini desserts?



Plus, I had just received the mini pans in the mail after waiting about a week for them to come and wanted to put them  to good use right away!  




The filling was to sit atop a crunchy pecan crust.  I made my usual cashew base because it is so creamy and decadent nobody ever misses the dairy.  I blended half with peaches and half with raspberries to create two pastel beautifully colored fillings to swirl together, along with a raspberry puree!  




They were adorable!  I was wondering why I didn't order these cute little pans sooner!  More importantly though, they were delicious, and just the type of dessert where I sit and enjoy, basking in the deliciousness and forgetting about all the negatives of the day.  Those I shared with enjoyed as well, and making other people happy makes me happy.




Little Raw Vegan Peach Raspberry Dream Cakes
Makes four 4 inch cakes


Crust:
3/4 cup pecans
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped



Filling:
2 3/4 cups raw cashews (preferably soaked overnight)
1/2 cup coconut water
1 Tbsp lemon juice
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 cup fresh organic peaches, diced
1 cup fresh organic raspberries

Raspberry Puree:
1/4 cup organic raspberries
1 Tbsp agave nectar

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

Sliced organic peaches for garnish


Lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pecans and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of  the prepared pans. Set aside.


To make filling, drain cashews and combine them with coconut water, lemon juice, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 2 bowls. Place half back into the food processor and add peaches. Puree until smooth and scrape back in the bowl. Add the other half of the filling to the food processor and add 1 cup raspberries, and puree until smooth.  


For the raspberry puree, using an immersion blender (or you can rinse out the food processor) combine the 1/4 cup berries and 1 Tbsp agave nectar and puree until smooth. 


To assemble the cheesecake, drop the filling alternating between the peach and raspberry in about 1 tbspful amounts over crusts in pans, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level). Drop some of the puree in half teaspoonful amounts over the top of the cakes (reserving some for serving) and swirl with a knife to create marbling. Place in the freezer or fridge until it is set, 4 hours or overnight (overnight in the fridge, but the freezer might get too hard after a few hours).

To make topping, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Place in a pastry bag and pipe decoratively around the bottom of the cheesecake.  Garnish with peach slices.



32 comments:

  1. Love the quote, love the pies and gosh, I want some mini pie pans, too! :)

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    1. Thanks Janet :)! Mini pans are so fun ;)!

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  2. These are almost too pretty to eat!....almost....;o)

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    1. Thank you :)! I had the same thought...but I was too hungry ;)!

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  3. This looks delicious! I love the color combination too!

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    1. Thank you :)! I love natural color from fruits, tasty and pretty!

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  4. Very impressive and so full of colour!

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    1. Thank you :)! The fruit did all the coloring work ;)!

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  5. what a gorgeous cake, amy. Love the colors and flavors you chose! :)

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    1. Thank you :)! I love the flavor combination as well!

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  6. You love cheesecake, huh? Not a problem. In fact, keep em coming!

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    1. Thanks :)! I have a feeling I will be making many more in the future ;)!

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  7. Mini desserts are my favorite. There's something about having a single portion in front of you that is still perfectly decorated that I can't get over. Slices of cake just don't cut it for me anymore.

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    1. I completely agree! It is so much more special :)!

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  8. This cake is absolutely gorgeous, everything about it is perfect - flavors, presentation, individual portions! I saw the photo on Pinterest, and it was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share your recipes on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site. It's called RecipeNewZ (with Z) - http://recipenewz.com

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    1. Thanks for visiting and for the lovely compliments :)! I will visit your site :)!

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  9. These look like a work of art! so pretty :)

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  10. Congratulations on your foodbuzz top 9, today!

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  11. I went to the store and bought all the ingredients to make this, my cashews are soaking now! Only, I don't have mini springform pans, I was going to use mini pie tins, will that work just as well? I think it will....

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    1. If you like, you could pour it all into one pan if you have an 8 inch (if you didn't mind it not being mini). Otherwise, if you line the pie pans with plastic wrap, you should be able to lift them right out (I did this before I had a springform pan and it worked). I am happy to hear you are making them :)!

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  12. I made them, figuring we would just eat them straight out of the mini pans. I had a bit of left over filling and went to try it this morning and ate all of it! I think mine is pretty liquidy though, I don't know if it would have held its shape as a free standing cake, what would you suggest for my next one?

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    1. Did you give them an adequite time in the freezer to set up, and store them in the fridge? If not kept cold, they get liquidy. If not, you may need to add an additional 1/4-1/2 cup cashews (if the fruit contains extra water (and sometimes it varies) you may need the extra cashews to help it be more solid).

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  13. Oooh I put them right in the fridge, not freezer. That may have been my mistake. Thanks!

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    1. I always put them in the freezer for about 4-5 hours, then they are firm enough to stay in the fridge. I think they need to be in the fridge overnight if they don't go in the freezer first ;)! Let me know how they turn out if you make them again :)!

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