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October 17, 2011

Raw Peach Tahini Cake

1 cup tahini
2 cups shredded coconut
1/3 cup organic peaches, pureed

1 cup cashews
1/4 cup agave
1/4 cup coconut oil
1/4 cup water
1 tsp vanilla (optional)
Garnish with diced peaches and coconut

1. Process first three ingredients and form into a circle on a plate. Place in fridge to set while making the frosting.
2. Process frosting ingredients and place on cake, covering the cake all the way to the plate.
3. Place in freezer for 20 minutes to set or place in fridge for one to two hours to set.
4. Garnish with peaches and coconut.

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