Dairy-free never tasted so creamy in our treat that’s made even more tempting by a nutty coconut-almond crust.
Serving Size:
16
Active Time:
50 min.
Total Time:
7 hrs.
Ingredients
- 1 cup + 2 Tbs. sweetened flaked coconut
- ½ cup almonds, toasted, ground
- 2 Tbs. vegan buttery stick, such as Earth Balance, melted
- 10 apricots, peeled, halved, pitted
- 1 (¼ oz.) env. unflavored gelatin
- 4 (8 oz.) cont. vegan cream cheese style spread, at room temp.
- 1 cup sugar
- ½ cup unsweetened almond milk
- ½ tsp. almond extract
Instructions
- Coat 8″x3″ springform pan with cooking spray. In bowl, combine 1 cup coconut with ground almonds and buttery stick. Press into bottom of pan; chill until set, at least 20 min. Quarter 4 apricot halves; reserve.
- In 1-qt. microwave-safe bowl, stir gelatin and 2 Tbs. water; let stand until absorbed, 3 min. In food processor, pulse cream cheese spread, sugar, milk and extract until smooth. Microwave gelatin 15 sec. or until melted; stir in 1 cup cheese mixture until smooth. Stir into remaining cheese mixture until smooth.
- Place quartered apricots against bottom inside of pan. Spread cheese mixture in pan. Cover; chill 6 hrs.
- Run knife around edge of pan; remove side. Transfer cake to serving plate. Thinly slice remaining apricots; place on cake top. Top with remaining coconut.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
