Summer Recipe
INGREDIENTS
FOR THE CRUST:
1/2 cup raw almonds
1/2 cup old fashioned oats
4 medjool or 8 regular dates, pitted
dash nutmeg
dash cinnamon
FOR THE FILLING:
6 ripe peaches, sliced, divided
2 tablespoons unsweetened shredded coconut
2 medjool or 4 regular dates, pitted
1 teaspoon pure vanilla bean powder or alcohol-free vanilla flavor
1 teaspoon cinnamon
1/2 teaspoon nutmeg
INSTRUCTIONS:
In a food processor or high-powered blender, process the almonds and oats to a fine powder, then add the dates, nutmeg and cinnamon and process until well mixed. Place in a bowl and knead together, adding a few drops of water if needed to make mixture adhere together. Press mixture into a 9-inch pie plate to form crust. Blend 2 cups of the peaches, coconut, dates, vanilla, cinnamon and nutmeg in a food processor or high-powered blender until creamy. Arrange remaining peaches on crust and top with blended peach mixture. Cover and freeze for at least two hours before serving.
Note: If you want to use peeled peaches, put them in boiling water for 20 seconds, then plunge into ice water. After a few minutes the skin will pull off easily.