Most raw desserts are a guilt-free treat because of their fresh, unprocessed, and low-sugar contents. Hearing the word “raw” may evoke thoughts of food borne illness spread from uncooked meat, but in this context, it’s simply implying the ingredients haven’t been baked or cooked. Raw desserts are great summer foods because you don’t have to fire up the oven to satisfy your sweet tooth. The great thing about many raw desserts is once you find a base you like, you can use that same recipe in many different contexts. For example, the base in this tart could easily be converted to a lemon pie crust, pear tartlets, or granola bar base.
Here in the south it’s still in the mid-90s this time of year, and the Georgia peach truck just rolled through town. My mom and I split a 20 pound box of juicy Georgia peaches, and this is one of the outcomes of that purchase.
Raw Peaches and Cream Tart
Ingredients
Crust:
- 1 cup raw unsalted cashews
- 7 pitted medjool dates
- 1/4 cup coconut oil
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Cream:
- 1 can full fat coconut cream
- 1 teaspoon vanilla
- 2 teaspoons gelatin
Topping:
- 2 peaches, sliced
- 1 teaspoon lemon zest
Directions
In a food processor, combine all ingredients for the crust and pulse until a doughy, thick consistency is achieved. It should be soft but malleable. Form this crust into your desired shape and size. This recipes makes approximately a 9″ circle x 1″ thick. Slip this crust into the freezer while you make the cream filling. For the coconut cream, use a high speed food processor or stand mixer. Blend together the can of full fat coconut milk, vanilla, and gelatin for approximately 5 minutes or until a whipped cream consistency is achieved. Top the cold crust with the filling, and fan thinly sliced peaches. Garnish with lemon zest. Keep cold until you’re ready to serve!
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018
Jaclyn Beaty Nutrition 