[Dairy-Free] Raw Peach Tart
So this is summer, right here. Soft, sweet, juicy peaches are all we really need for a summertime dessert, am I right?
I think peaches are my favorite summer fruit, right next to watermelon. I eat my weight in them EVERY year, and Sloane is definitely taking after her mom.
We eat them with everything from oatmeal, to salads, to smoothies. But obviously the best way to eat them is in a dessert, duh. And what’s even better? A dessert that you don’t have to turn the oven on for!
Praises.
How do you make a raw pie crust?
It’s so easy, actually. All you really need is a food processor and a few ingredients –> almonds, walnuts, dates, and coconut oil
You just add the ingredients to the food processor, pulse it up, press it into your pan, and BOOM. Raw crust.
Oh but let’s not forget about the coconut whipped cream layer, because it. is. perfect. And all it takes is a can of coconut milk, maple syrup, and vanilla extract.
I told you this dessert was easy.
Then we just top it off with a layer of the juiciest peaches you can find. I’m telling you, you need a dessert like this during the hottest months of the year. It is cold, refreshing, light, and perfect for summer.
And let’s not pretend that we’re only going to eat it for dessert. We will obviously be eating it for breakfast because we know how to LIVE.
[Dairy-Free] Raw Peach Tart
Ingredients
- 1 cup walnuts
- 1 cup almonds
- 9 medjool dates , pits removed
- 2 tbsp coconut oil , at room temperature
- 1 (15oz) full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3 large ripe peaches , thinly sliced
Instructions
- The night before you are going to make the tart, put the can of coconut milk in the refrigerator. This will cause the water to separate from the cream.
- When you are ready to assemble, take the can out of the fridge, open it up, and you should have a thick layer of coconut cream on the top. Use a spoon to skim that off. Save the coconut water for a smoothie later.
- Put the coconut cream in a medium sized mixing bowl. It will be pretty chunky and thick at first, but just use a hand blender to slowly start mixing it. Once it has smoothed out a bit, add the maple syrup and vanilla, and keep blending for another 2 minutes, until it starts to turn into whipped cream. Set aside while you make the crust.
- Before you assemble the crust, soak the dates in a bowl of hot water for 5 minutes. Once soaked, add the walnuts, almonds, dates, and coconut oil to a food processor. Pulse the mixture until it starts to come together into a thick dough-like consistency. You will have to stop the processor every few seconds to scrape down the sides with a wooden spoon. Once it has come together evenly, press the dough into a spring form pan (or a regular pie pan). *see notes
- Use your hands to gently press the dough into the bottom of the pan, making sure it is an even layer.
- Next, use a spatula to spread the coconut cream in an even layer on top of the crust. Lastly, arrange the peaches in an even layer on top of the coconut cream.
- Put the tart in the fridge for at least 2 hours (or overnight) so that is can stiffen up a bit before you cut into it.