Apricots and Peaches are considered drupes because of the large wooded seed inside them, referred to as a pit. They are delicious, and the perfect fruit for summer, and readily available at the farmer’s market. They are sweet and juicy, yet tart and zesty. The perfect arrangement of flavors to enjoy fresh and raw, or combined in my delicious creamy raw nut-cheese cake. Enjoy!
Ingredients:
Crust.
2 cups raw Brazil nuts
1/4 – 1/2 cup raw pecans
1 cup dates (pitted)
3 T Coconut Secret’s coconut sap sweetener (or any other raw sweetener)
1 tsp organic, non-alcoholic vanilla extract
1 tsp pink Himalayan salt
Filling.
3 cups raw cashews (soaked, then dehydrated)
12 medium-sized apricots (pitted, and chopped into pieces, leave skin on)
2-3 peaches (pitted, and chopped into pieces, leave skin on)
1 1/3 cup nut milk (I used almond butter and water)
1/2 cups raw agave nectar
1 T organic, non-alcoholic vanilla extract
dash pink Himalayan salt
dash ground cinnamon
1 cup coconut oil (melted)
1/2 cup raw, sliced almonds (for garnish)
Preparation:
Crust.
Combine all ingredients in a food processor and mix until crumbly and sticky. Pour into a cheese cake pan, and press down evenly, moving slightly up the sides of the pan. (I used coconut oil to grease the sides and the bottom, and placed a sheet of parchment paper on top. This helps keeps the cake bottom from sticking to the pan and sides). Place pan with crust in freezer until ready to fill.
Filling.
Combine all ingredients into a food processor, except for 2-3 apricots, and coconut oil. Mix until creamy smooth, with some fruit chunks. Add coconut oil and mix again. Remove crust from freezer. Pour filling into crust. Add remaining chopped apricots and mix well. Evenly spread filling. Sprinkle sliced raw almonds on top. Place saran wrap over top and freeze for several hours until firm. This cake is ready to serve. Best served slightly chilled.
Vega-Riffic Recipes 
Debbie, how much nut butter to water did you use? Think that this would be a lot richer that almond milk would be. Thanks for another great recipe!
Donna
Hi Donna,
For the nut butter milk I used about 1 very heaping tablespoon of raw almond butter to about 1 1/2 to 1 3/4 cups of water. I did not add any sweetener, since the milk was made specifically for the cheesecake which already had plenty of “sweet”. I’m glad you like the recipe! Enjoy! =)