Local farmers markets have been bursting with a variety of peaches this season, and what better seasonal treat can you get, than a juicy, ripe peach! This scrumptious, raw pie is impressive in its presentation, and incredibly simple to make. A date nut crust is filled with vegan cashew coconut cream and topped with fresh, thinly sliced peaches.
The Recipe: 2 cups raw pecans 8 pitted dates 1 cup shredded coconut 1 cup raw cashews 1/3 cup coconut oil 1 tsp vanilla 1 tsp honey 2-3 medium, ripe peaches
To start, blend the pitted dates with the pecans in a food processor until the mixture begins to clump together. Next, press the mixture into a pie plate forming the crust. For the filling, blend the shredded coconut, cashews, coconut oil, vanilla and honey in the food processor, or for an extra creamy texture, blend in a Vitamix. A small amount of water can be added to create the desired consistency. Pour the filling into the pie crust. Next, thinly slice 2 or 3 medium sized ripe peaches and arrange the slices on top of the pie, starting at the center, as shown. Refrigerate for 20 minutes before serving. It can then be stored for a couple days in the refrigerator, but should be left to soften at room temperature for a few minutes before serving. Enjoy this seasonal delight!