Mini Frozen Peach Coconut Cream Pie with Almond Crust

This Mini Frozen Peach Coconut Cream Pie with Almond Crust is like lusciously rich and creamy ice cream cake…and it’s naturally-sweetened, grain-free, and gluten-free!

If you’ve been reading either of my blogs for any length of time, you may know that I fall in the chocolate camp when it comes to dessert.

Only very rarely do I forgo chocolate in favor of fruit (when it’s time for chocolate, it’s time for chocolate, right ladies?), and it has to be something that’s really worth it as far as I’m concerned.

This little pie was worth it.

As in, hold on chocolate, we’ll talk later. And just let anyone try to take my spoon away when I’m stuffing my face oh-so-elegantly with its melty peachy coconutty lusciousness. (The scene where “Joey Doesn’t Share Food” from Friends comes to mind, lol.)

This is like peach ice cream cake. Especially when it starts to melt just a little bit and the texture becomes unbelievably creamy. The flavors of peach, almond, and coconut pair surprisingly well into an addictive little treat that’s refreshing and perfect for cooling down with on a hot summer evening.

I’m telling you, you’ll be lucky if you share this one or even divide it into four servings for that matter.

Mini Frozen Peach Coconut Cream Pie with Almond Crust

 

Author: Faith

Nutrition Information

• Yields: 4 servings

• 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

Prep time:  10 mins

Total time:  10 mins

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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.

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