Servings: 6
Ingredients:
- 2 cups ground almonds
- 1 cup coconut flakes
- About 8 dates, soaked
- 2 cups dried apricots, soaked
- 1 banana
- 1 lemon
- Vanilla
- 3 tablespoons psyllium husks
- 4 - 5 peaches
- Mint (peppermint) leaves for decoration
Preparation:
- For the crust: Blend the soaked dates without the water. Mix the ground almonds and the coconut flakes. Add the date paste to the almond-coconut "flour" and mix it with your hands to form a dough. Press dough into pie pan. Set aside, this allows the dough to get firm.
- For the apricot layer: Blend the soaked apricots (without the water) with the banana, juice from about ½ lemon, and some vanilla. Stir in the psyllium husks. Set aside.
- Topping: Peel the peaches and cut into slices. Sprinkle with juice from ½ lemon.
- Assembly: Pour apricot puree evenly onto the crust. Put peach slices above. Decorate with mint leaves.
Notes:
* Can use any kind of nuts instead of the coconut flakes
* Can make the crust the day before, so that it gets firmer during the night
* It tastes good with cashew-coconut cream (you can see in on the picture)
Cashew Coconut Cream
Ingredients:
- 1-2 cups cashews (soaked)
- 2 young coconut (only the meat)
- 2 tablespoons agave
- ½ vanilla bean
- Some coconut oil
Preparation:
Blend the soaked cashews. Add the meat of the young coconuts and blend. Add some agave nectar, so that it gets sweeter but does not change colour! Add vanilla from about ½ vanilla bean. In order to get a firm consistency, add some (about 2 tablespoons) melted coconut oil. Put in fridge for at least one hour.
Notes:
- If it stays too liquid, you can add more coconut oil and put it into the fridge for a few more hours.
