Walnut Crusted Peach Tart With Cashew Coconut Cream

Name: Walnut Crusted Peach Tart With Cashew Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Walnuts; 2 Tablespoons Unsweetened Coconut Flakes; 2-1/2 Tablespoons Coconut Butter; 1 pinch Salt; 1/2 teaspoons Vanilla Extract; 1 teaspoon Maple Syrup; FOR THE FILLING:; 1 cup Soaked Cashews (soak In Water For 8 Hrs-overnight); 1 whole Peach, Chopped; 1 pinch Salt; 1 Tablespoon Maple Syrup; 1/2 teaspoons Vanilla Extract; 4 Tablespoons Coconut Milk From Can; FOR THE TOPPING:; 3 whole Peaches, Diced; 1/2 teaspoons Cinnamon; 1/2 teaspoons Vanilla Extract; 1/2 Tablespoons Chia Seeds; 1 Tablespoon Honey

Servings: persons

FOR THE CRUST:
1-1/2 cup Walnuts
2 Tablespoons Unsweetened Coconut Flakes
2-1/2 Tablespoons Coconut Butter
1 pinch Salt
1/2 teaspoons Vanilla Extract
1 teaspoon Maple Syrup
FOR THE FILLING:
1 cup Soaked Cashews (soak In Water For 8 Hrs-overnight)
1 whole Peach, Chopped
1 pinch Salt
1 Tablespoon Maple Syrup
1/2 teaspoons Vanilla Extract
4 Tablespoons Coconut Milk From Can
FOR THE TOPPING:
3 whole Peaches, Diced
1/2 teaspoons Cinnamon
1/2 teaspoons Vanilla Extract
1/2 Tablespoons Chia Seeds
1 Tablespoon Honey

1
For the crust:
2
Add walnuts to food processor and process until a fine crumb forms. Add remaining ingredients and process again until mixture comes together when pressed between your fingers. Pour the mixture out onto an 8x8 or similar sized baking pan and press down firmly. Place pan in the refrigerator.
3
For the filling:
4
Combine all ingredients in a food processor and process until creamy.
5
Layer cashew cream on top of walnut crust and spread out evenly to the edges with a spatula. Place baking pan in the freezer to set for about 30 minutes.
6
For the topping:
7
While first 2 layers set in the freezer, combine all of the topping ingredients in a medium sauce pan over medium heat. Mash together with a fork or potato masher to help break down peaches. Simmer for about 5 minutes, remove from heat and let cool for 2-3 minutes on the stove top. Transfer pot to refrigerator and let cool for another 15 minutes.
8
Remove topping from refrigerator and baking pan from freezer and layer the topping on top of the cashew cream. Spread evenly to the corners, cover with plastic wrap and freeze again for another 1-1 1/2 hours to set. Once set, cut into squares and serve chilled.
9
Note: You could easily make this vegan by replacing the honey in the topping with another sweetener of choice.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Walnuts, 2 Tablespoons Unsweetened Coconut Flakes, 2-1/2 Tablespoons Coconut Butter, and more.

Yes, Walnut Crusted Peach Tart With Cashew Coconut Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!