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Peach Cream Pie


Donna adapted this recipe from Meghan Telpner:

Donna made this delicious pie for our July, 2016 potluck in Portland


1⁄2 cup almonds, coarsely chopped
1⁄2 cup pecans, coarsely chopped
1⁄4 cup unsweetened shredded dried coconut
240 ml1 cup medjool dates, pits removed
15 ml1 Tbsp coconut oil
Pinch of sea salt

470 ml2 cups raw cashews, soaked 2-3 hours
3⁄4 cup vegan liquid sweetener
1 whole lemon, peeled and deseeded
1⁄2 cup coconut cream (cream from top of coconut milk can)
10 ml2 tsp vanilla extract
3 Tbs coconut oil
1⁄4 cup water
Pinch of sea salt
1 1⁄2 cups fresh, ripe peaches

2 peaches, sliced


1. In a food processor, process nuts together with dates, coconut, coconut oil and sea salt. You may need to scrape down the sides. Process just until sticky but not too fine.
2. Using a pie dish, press the crust mixture into the dish, making sure to create an even thickness and go up the sides of the dish as well. Set aside.

1. Drain and rinse cashews.
2. In a high powered blender, blend together cashews, sweetener, lemons, coconut cream, vanilla, coconut oil, water, sea salt and peaches. Blend until smooth and creamy.
3. Pour the mixture into crust and place in freezer to set. After 20 minutes, remove and layer peaches starting at the outside and going around clockwise. Return to freezer for additional 35 minutes or until firm.
4. Remove from freezer 10 minutes before serving.
5. Enjoy!


Donna substituted a whole wheat crust for the raw one in the recipe.

Major Ingredients: