Blackcurrant and Peach Cake (v, df, gf, rsf)

An easy no-cook gluten-free, dairy-free, vegan blackcurrant & vanilla
cheesecake topped with fresh peaches from the garden!

Ingredients:

• 1 cup of nuts (e.g. mix of almond and Brazil)
• 3/4 cup dates (soaked)
• 1/2 teaspoon of salt
• 1/2 cup activated buckwheat
• 1 jar of Raglan Food co. (Blackcurrant and Vanilla Coconut Yoghurt 350g)
• 1x peach, preferably from a friends backyard ????

Method:

1. Blend the nuts to a crumb
2. Add dates and salt
3. Stir in buckwheat by hand
4. Press into a silicon mould or line a baking tray with cling film
5. Pour the coconut yoghurt on top
6. Slice peach and decorate artfully
7. Pop in the freezer for an hour or 2 to set
8. Enjoy! ☺️