Raw Vegan Coconut Yoghurt Nectarine Cake

When I turned raw vegan I discovered coconut yoghurt, oh and what an amazing experience that was. It goes so well in smoothies, on granola, with fruit and now I have figured out that it even goes in cakes. Behold the Coconut Yoghurt Peach Cake!!! 

Now when it comes to the coconut yoghurt part I am so lazy. I do not make my own, in Melbourne you can buy something called Co-Yo which is raw vegan natural coconut yoghurt and it is amazingly delicious. So the recipe I used calls for store bought coconut yoghurt not home made.....apologies for my laziness! 

I could not get enough of this mixture, its so creamy, sweet and absolutely heavenly. I couldn't wait for the cake to be ready, I swear I was checking it every hour to see if it was hard yet but no I had to wait 4 hours....longest 4 hours of my life!!! 

Raw Nectarine Coconut Yogurt Cake
Makes one 6 inch cake

Crust:
1 cup dried finely shredded coconut
1/3 cup ground flaxseed
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp ground cardamom

Coconut Yoghurt Filling
2 cups coconut yoghurt (co-yo)
1/3 cup coconut nectar
3/4 cup coconut oil, warmed to liquid
1 tbsp pure vanilla extract
1/3 cup coconut water

Nectarine Filling
2 cups coconut yoghurt (co-yo)
1/3 cup coconut nectar
1 tbsp pure vanilla extract
3/4 cup coconut oil, warmed to liquid
1 cup fresh organic nectarines
1/3 cup coconut water

Nectarines and coconut, for decoration

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the coconut yoghurt filling, place coconut yoghurt, coconut nectar, coconut oil and vanilla extract in a high speed blender and blend until smooth. Pour into a bowl and set aside.

To make the nectarine filling, place place coconut yoghurt, coconut nectar, coconut oil, nectarines and vanilla extract in a high speed blender and blend until smooth.

There are two ways to assemble this cheesecake; layered or swirled.
For the layered look place all the nectarine mixture on top of the base and shake pan until spread over the base and then place the coconut yoghurt layer on top of the nectarine layer and shake the pan to cover the layer below. Tap pan lightly on the bench to settle the mixture and prevent air bubbles
For the swirled look, place tbsp of each mixture on top of the base and once the base is covered swirl with a knife. Repeat this process until the mixture is finished or the pan is full. Tap the pan lightly on the bench to settle the mixture and prevent air bubbles.

Place in the freezer for 4 hours or until firm enough to unmold. Serve and enjoy! Store in the fridge.