Glazed Donut Peaches with Vanilla Creme

When you're running your own business, fellow entrepreneurs are more than happy to give you advice and tell you stories about best marketing practices and the nightmare that is tax season.  Business owners will also comfort you with stories of how long it took for their website to go live and how they aren't even on speaking terms with their web designer anymore. (Since my web designer is my partner, I certainly hope my situation has a different ending.) 

Here is something that other people don't tell you about starting your own business... For the first few months, you will probably eat a lot of dessert while sitting in front of your computer stressing out. I'm not gonna lie. I did.  They also won't tell you that soon after your sweet craze you'll look in the mirror and will be horrified by where that dessert ended up. 

Don't worry though.  I got your back.  This week I created these glazed donut peaches with raw vanilla cashew creme so you can enjoy a sweet, delicious treat without all the oil and refined sugars. Finally a donut that you can feel good about eating. 

First, start with some perfectly ripe donut peaches.  I highly recommend buying local if possible and definitely buy organic. (Note: Peaches are on the Environmental Working Group's "Dirty Dozen" list because conventional peaches contain a high amount of pesticide residue. If you purchase any of the items on this list, you should definitely buy organic.) 

The fun thing about these donuts is that you can add whatever toppings you desire: sprinkles, unsweetened coconut flakes, and chopped nuts are my personal favorites.  I tried two versions of these: one with peeled peaches and one with unpeeled peaches.  When peeled, these definitely take on a closer "donut" texture so the extra effort is worth it in the end.

Glazed Donut Peaches with Vanilla Creme
Adapted from Veggie Wedgie
Serves 8

Vanilla Creme Glaze:
1/3 cup raw cashews, soaked in water overnight then drained
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
1 medjool date, pitted
1 tablespoon pure maple syrup
2 - 3 tablespoons water, as needed

Begin by soaking the cashews overnight in water.  Drain.  Add cashews to a food processor or high-speed blender.

Cut the vanilla bean open by slicing down the middle to open up the pod.  Scrape the seeds into the food processor and discard the pod. Add the date, maple syrup, and 2 -3 tablespoons of water to the food processor and process until smooth and liquidfied (but not watery), scraping down the sides with a spatula as necessary.

Glazed Donut Peaches:
8 ripe donut peaches
Toppings of choice (e.g. sprinkles, unsweetened coconut flakes, chopped nuts, etc)

Pit the peaches by using a small paring knife to cut around the middle and remove the pit.  Peel the peaches using your fingers.  Place peaches in freezer for 10 - 15 minutes to harden while you are preparing the vanilla creme glaze.

Once glaze is ready, remove peaches from freezer and dip in glaze.  Sprinkle with toppings.  Place peaches back in freezer for 10 minutes to allow the glaze to "set."  Serve immediately.