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Fresh Peach Tart


Raw Food Made Easy, Jennifer Cornbleet --- with changes by Eve

This delicious, fresh summer treat needs no baking!


470 ml2 c. walnuts
240 ml1 c. shredded dried coconut
1 ml1/8 tsp. salt
120 ml1/2 c. pitted medjool dates

950 ml4 c. fresh peaches, sliced
180 ml3/4 c. pitted medjool dates, soaked
15 ml1 T. lemon juice
1 ml1/8 tsp. ground nutmeg
a few berries for decoration, optional


To make the crust, combine walnuts, coconut and salt in a food processor and process until coarsely ground. Add the dates and process until the mixture begins to stick together. Scoop into a pie plate or tart pan, pressing down evenly on the bottom while forming a lip about a half inch up the sides. Place in the freezer for at least 15 minutes.

Place 1 cup of the peaches, the soaked dates, lemon juice and nutmeg in the processor and process until smooth. Transfer this slurry to a bowl. If you are feeling artistic, reserve 12 of the remaining slices to make a decorative whorl on top. Mix the rest of the peaches into the bowl with the date-peach slurry. Take the crust from the freezer and spread the peach mixture into it. Use the reserved slices to make a whorl or other design on the top and add a few berries if desired.

Serve at room temperature or refrigerated.


This may also be made with frozen peaches which are thawed and well drained.

Major Ingredients: