A while back, Amanda Love came to my birthday party and surprised everyone by making her Salted Banana Coconut Cream Pies. Not only was that an awesome gift, but it quickly became one of my favorite recipes! Well, the other day I realized that I had a bunch of peaches that needed to be eaten and I had a vision of love: take that recipe, tweak it a little bit because I was missing a few ingredients, and use peaches, instead of bananas. And it worked! Absolutely delicious. Tastes like summer!

Beyond Peaches & Cream

Topping:

• 2 cans coconut cream
• 5 drops stevia extract (I use Omica Organics)
• 1 teaspoon vanilla extract

Crust:

• 1 cup pili nuts
• 4 dates
• 1 teaspoon vanilla extract

Filling:

• 6-8 peaches, peeled and cut into chunks
• 1-2 Tablespoons ghee
• 1 Tablespoon coconut palm sugar
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract

To make the topping, pour off the liquid from the cans of coconut cream and scoop cream into a small bowl, along with the stevia and vanilla. Blend with a hand mixer until smooth. Set aside. You can view a how-to video HERE.

To make the crust, put all 3 ingredients into the food processor and blend until combined. Divide the crust into 4 servings and press into the bottom of a small bowl or wine glass.

To make the filling, melt ghee in a pan over medium-heat. Add peaches and coconut sugar. Stirring occasionally, until peaches are nice and brown. Add cinnamon and vanilla extract and cook a minute or two longer.

Now, pour the peaches on top of the crust in each bowl and then top with the coconut cream. Get a spoon and enjoy yourself.

EAT IN PEACE!

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