Peachie Paradise Pie…all raw!

Use organic…raw…fresh…when possible

crust:

2 cups of soaked raw almonds overnight, discard water

8 medjool dates, pitted and cut into quarters

3 tablespoon extra virgin raw coconut oil

1 tablespoons flaxseed meal

1 teaspoon vanilla extract

raw coconut oil for greasing pie pan

filling:

2 1/2 cups of cut up peaches with skins, approximately 10 peaches depending on size

2 peaches sliced for garnish…do this at the end.

1/4 -1/2 cup raw agave syrup (depending on your sweetness taste…I like less)

1/2 teaspoon nutmeg

1 tablespoon cinnamon

1/2 teaspoon himalayan salt

3 tablespoons raw coconut oil

2-8 tablespoons flaxseed meal. Start with 2 tablespoons at first and determine consistency. This depends on peaches water content and how much agave syrup you use.

  1. Put all crust items in food processor and process until course, crust-like.
  2. Lightly oil with coconut oil the bottom and size of your pie pan
  3. Place crust mixture in pan and pat down and form.
  4. Place in freezer while you prepare filling.
  5. Place all filling ingredients in food processor except for garnish peaches and extra flaxseed meal. Process until thick pie filling consistency. Add more flaxseed meal to create thickness. Start with 2 tablespoons at first and determine consistency. This depends on peaches water content and how much agave syrup you use.
  6. Add filling on top of crust and place in freezer for 20 minutes to set.
  7. Add sliced peaches, drizzling with agave syrup to create glisten effect.
  8. Refrigerate to set. And keep refrigerated until consumed.
  9. Enjoy!