YIELD: 10 SLICES
PREP TIME: 15 MINUTES
TOTAL TIME: 5 HOURS
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INGREDIENTS
For the almond crust:
3/4 cup almonds, natural and whole
3/4 cup dates, pitted and whole
3 tablespoons almond butter, natural and unsalted
2 tablespoons maple syrup
For the peach filling:
3 cups frozen banana chunks
2 cups frozen peach slices (skins removed)
1/4 cup natural cashew butter
1 tablespoon maple syrup
Optional toppings:
Fresh peach slices
Fresh raspberries or blueberries
Honey
Granola
Coconut cream
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INSTRUCTIONS
1. Prepare crust: In a food processor, add the almonds, dates, almond butter and maple syrup, and process until a crumbly mixture forms but easily sticks together between your fingers. If it doesn’t stick, just add another drizzle of maple syrup. Press into a 9-inch tart pan or pie plate.
2. Prepare filling: Wipe out the food processor and add the bananas, peaches, cashew butter and maple syrup. Process on high until the mixture is thick and creamy. This will take a few minutes and you will need to stop a few times to stir the mixture and scrape down the sides. Pour the peach filling onto the prepared crust. Smooth out the top and place in the freezer for 4-5 hours to set up.
3. Serving and storing pie: Remove from freezer 10-15 minutes before serving and let sit at room temperature before slicing. Serve with fresh peach slices, berries, honey, granola and/or coconut cream. Store any leftover slices (without fresh fruit topping) in the freezer.