no-bake peach tarts with dates

Authorali
DifficultyBeginner

Description:
Peaches, nectarines, apricots, and berries are so glorious this time of year that they can pretty much stand on their own, anyway. Yet sometimes you do want to make something special, like a tart, and this is a recipe for those days. You could make these no-bake peach tarts because you can’t bear to turn on the oven on a hot summer day. You could make them because you’re gluten-free or raw or vegan or paleo or whathaveyou have.
No-bake peach tarts with dates
You could make these no-bake peach tarts because you can’t bear to turn on the oven on a hot summer day. You could make them because you’re gluten-free or raw or vegan or paleo or whathaveyou have. Or you could make them because the combination of ripe peaches, ginger, and coconut is simply irresistible.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 For the crust:
  cup sunflower seeds
  cup ground flax seeds
 ½ cup unsweetened shredded coconut
  tsp sea salt
  cup pitted Mazafati dates, chopped, plus a few more if needed
 2 tsp grated ginger
 For the peaches:
 3 to 4 ripe peaches
 Squeeze of lemon juice (optional)
 For the cream filling:
 ¼ cup coconut butter
 2 tbsp non-dairy milk or water
 1 tsp ginger juice (made by pressing grated ginger through a strainer)
1

To prepare the crust, place the sunflower seeds, flax seeds, coconut, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the ginger, and process until well-combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

2

Divide the mixture between 4 tart pans and press evenly onto the bottom and up the sides. Refrigerate for at least 4 hours, or freeze for at least 2 hours. If freezing, let soften a bit before assembling.

3

When ready to assemble the tarts, gently remove the tart shells from their pans.

4

To make the cream, combine the coconut butter, milk (or water), and ginger juice in a small bowl and mix with a fork until smooth. Divide the cream between the four shells and spread it evenly across the bottom.

5

For the fruit topping, thinly slice the peaches and sprinkle with lemon juice. (Lemon juice is optional, but helps to prevent discoloration of the peaches.) Arrange the peach slices on top of the cream in concentric circles.

6

Serve immediately (recommended) or wrap tightly and refrigerate for up to a day (tarts will still be good but may get a bit soggy).

Ingredients

 For the crust:
  cup sunflower seeds
  cup ground flax seeds
 ½ cup unsweetened shredded coconut
  tsp sea salt
  cup pitted Mazafati dates, chopped, plus a few more if needed
 2 tsp grated ginger
 For the peaches:
 3 to 4 ripe peaches
 Squeeze of lemon juice (optional)
 For the cream filling:
 ¼ cup coconut butter
 2 tbsp non-dairy milk or water
 1 tsp ginger juice (made by pressing grated ginger through a strainer)

Directions

1

To prepare the crust, place the sunflower seeds, flax seeds, coconut, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the ginger, and process until well-combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

2

Divide the mixture between 4 tart pans and press evenly onto the bottom and up the sides. Refrigerate for at least 4 hours, or freeze for at least 2 hours. If freezing, let soften a bit before assembling.

3

When ready to assemble the tarts, gently remove the tart shells from their pans.

4

To make the cream, combine the coconut butter, milk (or water), and ginger juice in a small bowl and mix with a fork until smooth. Divide the cream between the four shells and spread it evenly across the bottom.

5

For the fruit topping, thinly slice the peaches and sprinkle with lemon juice. (Lemon juice is optional, but helps to prevent discoloration of the peaches.) Arrange the peach slices on top of the cream in concentric circles.

6

Serve immediately (recommended) or wrap tightly and refrigerate for up to a day (tarts will still be good but may get a bit soggy).

no-bake peach tarts with dates

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