Raw Peach & Macadamia Cream Tart

For this Raw Peach & Macadamia Cream Tart. I have combined some of the elements from my Raw Lemon Tart and Raw Carrot Cake with one of my favourite summer fruits, peaches. This recipe suggests using cling wrap when preparing the base, as it makes life a whole lot easier. However, if you are trying to avoid plastic, then you can press the mixture straight into the tart pan (or pie dish). You may find it harder to remove the base this way, so you may need to serve it from the pan. I also found that the base is quite soft and is best kept in the freezer. You may want to divide the recipe over two smaller tart pans as would keep the base a little firmer that way

Crust:
12 medjool dates, pits removed
1 cup macadamias
1 cup dessicated coconut

Macadamia Dream:
2 cups macadamias, preferably soaked for 2-4 hours
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
1/3 cup organic maple syrup
Water, as needed (I added 3/4 cup)

Topping:
2-3 peaches, sliced
1 tablespoon lemon juice

View the full recipe at Becomingness →