Creamy Peach Dream-Bar Pie

Heavenly flavor, indescribable joy, a refreshing Paleo dream-bar pie, that looks complicated but isn’t. This 3-part recipe includes a nutty crust, gooey blended cashew-peach filling, and sliced peaches on top. Simple. The combination tastes divine, looks beautiful, easy to make, and 100% raw with no baking needed. Like all my desserts, there’s no harmful sugar spike or risk of weight gain if you use the suggested non-glycemic sweeteners. My guests were moaning with pleasure, and my friend Tyler actually recorded them while we ate dessert. Ha Ha! Meaning it’s pretty yummy! Fresh peaches are a delight when in season, but frozen peaches are wonderful too. The nutty pie crust is super-quick in a food processor. To make the filling velvety smooth, it’s best to soak the cashews for at least an hour. A super-blender is very helpful, although a food processor will work just fine if you process for two minutes. A normal blender will also work fine if you’re patient, stop and scrape the sides occasionally until it is smooth. If you end up with a few lumps, enjoy them. Makes one 9-inch tart, serves 8. Try it!

peach-tart-crust

Press the crust evenly into a tart shell or pie pan.

peach-tart-filling

Pour blended cashew-peach filling into the crust and spread it smooth.

peach-tart-spiral

Layer the peach slices starting from the outer edge, spiraling into the center.

paleo-peach-tart

Finish spiraling the peach slices into the center. Optional garnish with a mint leaf.

slice-peach-tart

Slice and OMG….

Creamy Peach Dream-Bar Pie

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Ingredients

    Crust:
  • 1 1/2 cups nuts such as almonds, walnuts, pecans, soaked and toasted if possible. (See All About Nuts)
  • 3 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 ½ teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon unprocessed salt
  • 2 tablespoons filtered water, if needed to make a pliable texture
  • Filling:
  • 1 cup raw cashews, soaked 2-3 hours in:
  • 3/4 cup coconut milk, as thick as possible from the top of the can
  • 2/3 cup sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
  • 1 1/2 whole lemons or 2 whole limes, peeled, sliced, and seeded
  • 1/2 cup coconut butter, softened, or 113 g if solid. (to soften, place the container in a bowl of lukewarm water)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons coconut oil, softened but not hot
  • 1/8 teaspoon unprocessed salt
  • Zest of 1 orange
  • 1 peach, coarsely chopped
  • Topping:
  • 3-4 fresh peaches, sliced thin

Instructions

    Crust:
  1. In a food processor, add the nuts, sweetener, coconut oil, vanilla, and salt. Mix well until it resembles a paste. If your nuts are dry you may need to add a bit of water a tablespoon at a time to reach a pliable consistency.
  2. Press into a 9-inch pie pan and chill briefly while you make the filling.
  3. Filling:
  4. In any blender or food processor, add cashews, coconut milk, sweetener, lemon or lime, vanilla, coconut oil, salt, and peach. Blend very well until creamy and smooth.
  5. Pour into crust and chill for 3 hours. You can speed this up by freezing for 30 minutes. But don’t freeze it solid, or it will be too hard to slice.
  6. Top with sliced peaches in layers starting from the outside, spiraling inward to the center. Cover and chill before serving.
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