Raw Peach Tart with Strawberry Cashew Cream Recipe

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Nothing screams summer like fresh, sweet, juicy strawberries and peaches. This raw peach tart with strawberry cashew cream is a great dessert for summer. No baking required which means you don’t have to use the oven.

It is refreshing, incredibly delicious and healthy. No added oil or sugar. Just delicious natural whole foods to satisfy your sweet tooth.  Go ahead. No need to feel guilty.

I tested this tart by sharing it with 2 friends and they both loved it. As did I.

This is the second raw tart I make this summer. The first one was this raw berry tart.  I realized there are so many different possibilities when it comes to raw tarts like this. This peach tart is my second experiment. I look forward to trying many more.  Hopefully you guys like them as much as I do.

I love the idea of a dessert that is good for you and still tastes really good. I’m not going to lie. I even had a piece of this peach tart for breakfast one day. The best part is that I didn’t even feel bad about it.

A note on peeling peaches. I used my zyliss soft skin peeler. It worked like a dream. I highly recommend getting one of these for your kitchen. It can turn a messy job into a breeze.

 Raw Peach Tart with Strawberry Cashew Cream

Crust

2 cups pecans
1/2 cup pumpkin seeds
5 medjool dates, pitted

Strawberry Cashew Cream

1 cup cashews, soaked for 4 hours or overnight
1 cup fresh strawberries, tops removed
3 medjool dates, pitted
1 tbsp lemon juice
1/4 cup almond milk
1 tsp vanilla

2 fresh peaches, peeled and pitted

Equipment required :

Food Processor
Blender
9 inch pie dish

Instructions

Combine the ingredients for the crust in a food processor and process until well ground. The crust can be prepared ahead of time and kept in the freezer. Just cover it with plastic wrap and remove from freezer when needed.

In an upright blender, combine all the ingredients for the strawberry cashew cream and blend until smooth. Will require some pulsing and moving it around with a spatula.

Lay the crust down into the pie dish. Spread it out evenly with a spatula in order to create a flat even surface.

Spread the cashew cream out evenly onto the crust. Lay the peaches out evenly on top.

It’s that easy. Keep refrigerated until ready to eat. Will keep 2-3 days in fridge.

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