In addition to being delicious, there are other things peaches have going for them.
Peaches contain both soluble and insoluble fiber. Soluble fiber helps stabilize blood sugar and keeps cholesterol levels in check. Insoluble fiber aids in digestion. If that isn't enough, they have immune boosting antioxidants. A healthful scrumptious dessert.
Season: Summer
Prep time: 20 minutes
Serves 4 -6
4-6 ripe peaches
1/2 lemon, juiced
fresh mint or basil, chiffonade
No Bake Crust
10 medjool dates, pitted, soaked
1 cup raw walnuts, or other nuts
pinch of salt
1/2 tsp. vanilla
1-3 tbsp. filtered water
Coconut Whipped Cream
1 can unsweetened coconut milk, chilled
1 tbsp. pure maple syrup, to taste
dash of vanilla extract
Crust - Put all the ingredients, except water in a food processor and pulse several
times until well blended. Start with1 tbs water and mix until combined.
Leave slightly chunky.
Place the crust ingredients on a parchment lined spring form pan, or tart pan, with removable bottom. Press down until even all around. Chill for one hour. Remove the crust from pan of choice.
Coconut Cream ~ Take the solid part only of the cold coconut milk. reserve the liquid for a smoothie or other use. Place the solid part in a mixer with whisk attachment.
Add the vanilla, and maple syrup, and whip until it looks like whipped cream.
Keep cold until serving.
Assembly ~ Cut the crust in slices before laying peaches on top. Slice the peaches in thin slices, squeeze with fresh lemon juice, and lay on top of the date crust.
Drizzle with the coconut cream. If adding , sprinkle with mint or basil chiffonade, (aka) ribbons.