Open Peach Pie With Cashew Cream (Flour-Free, Vegan)

Today we are cooking a wonderful peach pie.

A delicate crusty pastry, juicy peaches, sweet and thick cream – and very healthy at the same time!

You don’t even have to bake this pie at all, you can make it raw and just slightly freeze because all the ingredients in it are edible without thermal treatment.

 I use frozen peaches, so I advise you to thaw them before use, so that they give off the excess moisture, and the pie does not fall apart because of it.

A bright and delicious pie like this will become a decoration of any table.

Ready? Set?

Let’s go cooking!

We will need:

For the base

1 (250 ml) cup of oats

1/2 cup of coconut flakes (I use reduced fat ones)

1/2 cup of almonds

4 dates

2.5-3 tbsp. of coconut oil

For the cream

1/2 cup of cashews

1/2 banana

3 tbsp. of agave or honey

For the peach layer

1.5 cups of peaches

1/2 teaspoon of stevia or white sugar

1/2 tsp of dry ginger (optional)

1 teaspoon of any starch, if your peaches are very juicy (I use arrowroot)

Preheat the oven to 165C / 325F.

Soak the cashews for at least 2 hours (it is better if you soak them for more time actually) and then drain the water.

Grind the almonds and oats.

Add coconut flakes.

Grind together with the dates.

Add the coconut oil to get the base.

Put it in the mold.

Mix everything for the cream and pulse in the blender.

Cover the base with the cream.

Slice peaches thinly, sprinkle them with stevia and starch, if you want.

Add ginger and spread over the cream. Bake for 20 minutes or until it becomes crispy.

Cool down, decorate with berries and serve.

Bon appetit!