I love fresh peaches! As soon as they appear on farm stands, I swipe them up. I practically eat one everyday until the season ends. For me, peaches are symbolic of being present in the moment. Why? Because peaches taste the best fresh. I’ve bottled peaches and frozen them, but they never taste the same as fresh. Contrast them with raspberries that freeze exceptionally well and retain their amazing flavor, peaches become watery and bland–that’s why when bottling peaches, so much sugar is added! So, peaches must be enjoyed in the moment and must be fresh! I savor them when they are here and am grateful for every peach I get to eat. I love this tart because the peaches are not cooked and they stay as fresh as ever. The date-nut crust is a perfect compliment to the peaches! I love being able to share this healthy tart with my family!
Tart crust:
In a small glass bowl add the Medjool dates and the boiling water. Let soak for one minute to soften, then drain, saving the water.
In a food processor, add the almonds and oats and puree until the nuts and oats are small. Add the drained dates, vanilla, and salt and puree until the mixture is soft and sticky and stays together when pinched. If needed add the reserved date-soaking water and pulse to get the correct consistency.
Place mixture in a pie dish and spread with a spatula or fingers to form a crust. Set aside.
Peach Filling:
Wash peaches, removing all of the fuzz. Slice peaches and place them in the crust, spreading evenly.
In a small saucepan, add the maple syrup, salt, and arrowroot powder. Heat on medium until the syrup begins to thicken. Remove from heat.
Pour maple syrup evenly over all of the peaches. Put in the tart in the fridge to cool and let the syrup thicken further.
Serve cold and enjoy!
Fresh peaches are the perfect summer fruit! Juicy, sweet, and a little tart, they taste amazing on a hot day! Enjoy peaches in this low-sugar, gluten-free, and vegan tart. It comes together quickly and is a fabulous no-bake dessert.
In a food processor, add the almonds and oats and puree until the nuts and oats are small. Add the drained dates, vanilla, and salt and puree until the mixture is soft and sticky and stays together when pinched. If needed add the reserved date-soaking water and pulse to get the correct consistency.
Pour maple syrup evenly over all of the peaches. Put in the tart in the fridge to cool and let the syrup thicken further.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Other nuts and seeds can be substituted for the almonds. Or, use multiple nuts and seeds in the crust to add to the flavor. It should just still equal 1 cup of nuts.
You can use the same recipe and use other fresh fruit or berries for the tart. The process is the same!
Thank you and Enjoy!!