No-Bake Peach Pie
No-Bake Peach Pie
As a person who enjoys cooking much more than baking, there are a few qualities that make some desserts more desirable than others for me and this dessert has them all. It’s simple, doesn’t require baking, and it’s absolutely decadent! I’ve made this pie using a variety of fruits, including mangoes, mixed berries, pears, and even fresh figs. You can’t go wrong topping it with whatever is in season. Be sure to cut thin slices because the coconut cashew cream is extraordinarily rich and filling.
Ingrediënten
FOR THE CRUST:
- 3 cups raw walnuts
- Âľ cup pitted dates I prefer Medjool dates
- 1 tablespoon ground cinnamon
- ÂĽ teaspoon sea salt
FOR THE FILLING:
- Âľ cup hot water
- ½ cup creamed coconut chopped into chunks
- 2 cups raw cashews
- 2 tablespoons maple syrup
- Seeds from 1 vanilla bean
- 3 ripe peaches peeled and thinly sliced
Instructies
- To make the crust, combine the walnuts, dates, cinnamon, and salt in a food processor and blend until the ingredients are finely chopped and well combined.
- Scrape the mixture into a 9-inch pie pan greased with coconut oil.
- Press into the bottom of the pan, pushing the crust up to reach the top edge all around.
- Wash the food processor before proceeding.
- To make the filling, put the hot water and creamed coconut in the food processor and let sit for 5 minutes so the coconut can soften.
- Add the cashews, maple syrup, and vanilla bean seeds and blend until smooth.
- Spread the cream evenly into the crust.
- Arrange the peaches in a circular pattern over the cream filling.
- Can be served immediately.
Notes / Tips / Wine Advice:
Walnuts contain higher amounts of omega-3s than any other nut and are a rich source of unique anti-inflammatory phytonutrients.
