Description
This creamy peach and coconut filling is lusciously rich like ice cream, and the nutty raw almond crust is the perfect complement.
Ingredients
Scale
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
- Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered.
- 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.
- Puree all filling ingredients in a blender or food processor until smooth. Pour onto the crust.
- Cover the top of the springform pan with plastic wrap and freeze for 4 hours (or up to 1 week).
- When you want to serve it, let it sit at room temperature for 10 minutes and cut it into 4 slices.
- Prep Time: 10 mins
Nutrition
- Serving Size: 1 slice
- Calories: 242
- Sugar: 16
- Sodium: 302
- Fat: 16
- Saturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 4
- Protein: 5
- Cholesterol: 0