Mini Frozen Peach Coconut Cream Pie with Almond Crust
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Yields: 4 servings
 
This creamy peach and coconut filling is lusciously rich like ice cream, and the nutty raw almond crust is the perfect complement.
Ingredients
Crust:
  • 1/2 cup (60 g) raw unsalted almonds
  • 1 tablespoon coconut cream (use the thick, waxy portion at the top of a full-fat can of coconut milk)
  • 1 oz/30 g pitted Medjool dates (about 2 dates)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 1 pinch sea salt
Filling:
  • 1/2 cup coconut cream (use the thick, waxy portion at the top of a full-fat can of coconut milk)
  • 1 ripe peach, pitted and chopped
  • 1 oz/30 g pitted Medjool dates (about 2 dates)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 1 pinch sea salt
Instructions
  1. Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered.
  2. Add all crust ingredients to a food processor and pulse until the mixture is finely pureed and comes together as a dough. Press this mixture into the bottom of the prepared pan.
  3. Puree all filling ingredients in a blender or food processor until smooth. Pour onto the crust.
  4. Cover the top of the springform pan with plastic wrap and freeze for 4 hours (or up to 1 week).
  5. When you want to serve it, let it sit at room temperature for 10 minutes and cut it into 4 slices.
Nutrition Information
Serving size: 1 slice Calories: 242 Fat: 16 Saturated fat: 7 Trans fat: 0 Carbohydrates: 21 Sugar: 16 Sodium: 302 Fiber: 4 Protein: 5 Cholesterol: 0
Recipe by Healthy Sweet Eats at https://www.healthysweeteats.com/mini-frozen-peach-coconut-cream-pie-with-almond-crust/