This cheesecake is vegan, gluten free and sweetened with maple syrup or agave syrup. It's lovely made with either ripe nectarines or peaches.
Dietary: Vegan, Gluten free
Makes 1 x 22cm large tart
100g whole un-skinned almonds
100g soft dates
1/2 tbsp cocoa
1/2 tsp ground ginger
2.5 tbsp melted coconut oil
90ml coconut cream
5 nectarines (375g peeled and de-stoned weight)
4 tsp agar flakes
75ml aquafaba (water from a can of chickpeas)
50ml agave/maple syrup
1 tbsp vanilla extract
3 nectarines (225g peeled and de-stoned weight)
75g soft sulphured apricots (or soak first to soften)
75g sweetener (maple syrup/agave)
4 tsp agar flakes
To make the base:
1.Chop the nuts finely in a food processor, decant and place in a bowl.
2.Chop the dates in a food processor then mix with the nuts, cocoa, ginger and salt.
3.Melt the coconut oil and mix into the nut mixture.
4.Press the mixture into the bottom of the tart case.
5.Chill the base in the fridge while you make the filling.
To make the filling:
6.Blend the nectarines with the aquafaba, sweetener and vanilla extract until smooth.
7.Place the pureed nectarines in a saucepan and sprinkle the agar over the top. Gently heat the mixture to the boil, whisk quickly for a minute until smooth and the agar is well dissolved.
8.Blend the cashews with the coconut cream, then add the nectarine mixture, continue blending until really smooth.
9.Pour the mixture over the top of the base and return to the fridge to chill and set.
To make the topping:
10.Make the topping, blend the nectarines, apricots and sweetener until smooth.
11.Place in a saucepan and sprinkle the agar over the top.
12.Gently heat the mixture to the boil, whisk quickly for a minute until smooth and the agar is well dissolved.
13.Pour over the top of the cheesecake mixture.
14.Decorate the top with raspberries.