It’s peach season! Sweet, warm, fuzzy and dripping with goodness. I was looking for a way to use up my peaches and decided to make this ice cream/cream cheese ‘esque type of dessert.
This is divine and so incredibly easy to make. You can make it vegan by eliminating the bee pollen garnish.
2 cups almond meal or coarse almond flour
1 tsp cinnamon
1/4 tsp salt
2 tablespoons water
2 tablespoons coconut oil (it should be liquified which isn’t an issue in the summer. You know it’s warm when your coconut oil is never solid).
1 tablespoon maple syrup
1/4 tsp vanilla extract
1/4 tsp almond extract
4 large (not the small ones) ripe peaches, pitted and chopped (keep the skins on)
4 tablespoons tahini
4 tablespoons maple syrup
1/2 cup coconut cream
2 tsp vanilla
whipped coconut cream
freshly sliced peaches
Mix all of the crust ingredients in a bowl and add the water 1 tablespoon at a time until a soft dough forms. Press it in a nonstick, or parchment lined 12″ springform pan and place in the fridge.
Next, place the peaches in a Vitamix, or heavy duty blender and puree. In a small pot, combine the rest of the filling ingredients until combined. Add them to the peaches and blend again until thoroughly mixed.
Remove the crust from the fridge and pour the peach filling on top. Place the entire pan in the freezer until the filling is set (1-2 hours). Pull it, spread coconut cream on top, or any other garnish/garnishes of choice.
Yes, I took a photo mid-eat. My family was in the midst of demolishing the rest so this is the best photo I had. Should have planned better!
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