PEACHES AND CREAM PIE
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Category
Desserts
Ingredients
½ cup rolled, gluten-free oats
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1 cup almonds
2/3 cup shredded coconut
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1/4 cup cacao powder
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1/8 tsp salt
¼ cup coconut butter or coconut manna
¼ cup water
2 tbsp maple syrup
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2 cups soaked cashews
6 ripe organic peaches, skinned and de-pitted
1/3 cup maple syrup
1 tbsp lemon juice
2 tsp vanilla extract
1/4 tsp salt
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3 tbsp sunflower lecithin
¾ cup coconut oil, melted
CRUST
FILLING
Directions
Crust
In food processor with “S” blade, pulse oats and almonds into small pieces.
Add coconut, cacao and salt and pulse together.
Add coconut butter, water and maple syrup processing until well combined.
Process all ingredients until the crust starts to rise on the sides of the bowl.
Be sure to stop and scrape the sides down.
Lightly grease the bottom of a spring form pan with coconut oil or line with parchment or wax paper.Filling
Drain and rinse soaked cashews.
Place cashews, peaches, maple syrup, lemon juice, vanilla and salt in a high speed blender (Vitamix) and blend till creamy, blend till not “gritty”.
While the blender is running and a vortex is formed, drizzle in the coconut oil and the lecithin.
Continue blending till mixed well.
Pour the batter over the crust in the spring form pan.
Place in the fridge overnight to chill or in the freezer.
Press crust mixture evenly on bottom of the pan. Set aside.Topping
Place slices on the pie, starting around the outside perimeter of the pie and continue working around and around inside each circle with another smaller circle until you reach the center.
The whole top of the pie should be filled in with concentric circles of peach slices.
Gently brush the tops of the peaches with maple syrup. This will help them not turn brown and will also give them a nice glossy appearance.
After the peach slices are placed on the pie, cover the pan with plastic wrap and store in the fridge till ready to serve.
Unless you plan to serve the pie frozen, Do NOT put it back in the freezer after the peach slices are placed on top. They will get watery and limp when it defrosts.
This pie is best served cold from fridge as it will soften up if left out too long.
