My sister has just recently joined the ranks of the lactose-intolerant, and I have been trying to find something that will not upset her stomach. This was posted on Well & Good just days before she arrived for a long weekend of hanging. The recipe originally calls for kiwi instead of peach but after discussing it with my roommate, we decided peach would be a good idea because it is in season.
We also did not follow the instructions for soaking the cashews. My roommate also makes her own cashew milk from time to time and she reassured me that just soaking the cashews for an extended period of time is fine (and she usually soaks them overnight). The cashews soaked for about 8 hours and were super soft and ready to go. Just drain and you are ready to go.
- 2/3 cup raw almonds
- 12 medjool dates, pitted and chopped
- 1/2 cup and 1 Tbsp melted virgin coconut oil, divided
- 2 cups raw cashews
- 1/3 cup agave
- 1/3 cup lemon juice
- 1 tsp vanilla
- Pinch of sea salt
- 2 Tbsp fresh ginger, finely-grated
- 1/2 cup fresh spinach (but could use kale)
- 2-3 peaches
Line a 8×8 inch baking dish with parchment paper with overhang. Set aside.
In a food processor, throw in almonds, dates, and one tablespoon of melted coconut oil blend on high. Once the mixture is finely ground, transfer it to the baking dish and press it down firmly with your hands and the back of a spoon.
Combine the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in the food processor on high until smooth and creamy. Pour half of the mixture on the crust and put the baking dish in the freezer.
With the remaining filling in the blender, add the ginger, greens and peaches cut into forths. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this green filling on top of the other layer. Smooth it over with the back of a spoon, then transfer the dish back into the freezer to chill until completely firm.