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Raw Peach Cream Pie


  • Author: Meghan Telpner
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 1x

Description

It doesn’t get more raw, real and delicious than this Raw Peach Cream Pie.


Ingredients

Scale

Crust

  • 1/2 cup almonds, coarsely chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup unsweetened shredded dried coconut
  • 1 cup medjool dates, pits removed
  • 1 Tbsp coconut oil
  • Pinch of sea salt

Filling

  • 2 cups raw cashews, soaked 2-3 hours
  • ¾ cups honey or other sweetener of choice
  • 1 whole lemon, peeled and deseeded
  • ½ cup coconut cream (cream from top of coconut milk can)
  • 2 tsp vanilla extract
  • 3 Tbs coconut oil
  • ¼ cup water
  • Pinch of sea salt
  • 1 1/2 cups fresh, ripe peaches

Topping

  • 2 peaches, sliced
  • Instructions

Instructions

Crust

  1. In a food processor, process nuts together with dates, coconut, coconut oil and sea salt. You may need to scrape down the sides. Process just until sticky but not too fine.
  2. Using a pie dish, press the crust mixture into the dish, making sure to create an even thickness and go up the sides of the dish as well. Set aside.

Filling

  1. Drain and rinse cashews.
  2. In a high powered blender, blend together cashews, sweetener, lemons, coconut cream, vanilla, coconut oil, water, sea salt and peaches. Blend until smooth and creamy.
  3. Pour the mixture into crust and place in freezer to set. After 20 minutes, remove and layer peaches starting at the outside and going around clockwise. Return to freezer for additional 35 minutes or until firm.
  4. Remove from freezer 10 minutes before serving.
  5. Enjoy!
  • Category: Dessert