Raw Peach Tart (video)

Directions

1. Blend macadamia nuts into a granulated powder. Once processed, place the flour in a bowl, cover with almond milk and vanilla, and let it sit for 30 minutes (or until the macadamia nuts have softened into a creamy texture).
2. Next, blend the dates and almond flour until the dates are well-macerated and blended together with almond flour.
3. Add walnuts, cardamom, cinnamon and salt to the date-almond flour mix. Pulse ingredients until they begin to stick.
4. Evenly spread the crust in a 10-inch tart pan (spring form pan).
5. Cut the peaches into thin slices. Cover with lemon juice to taste.
6. After the 30 minute wait, add the coconut flour and honey to the macadamia cream and blend together, creating a custard-like cream. (NOTE: If the cream is too watery, add a little more coconut flour to thicken.)
7. Once you’ve reached your desired consistency, spread the cream evenly over the crust and place the peaches on top.
8. Refrigerate until ready to serve!

Adapted from The Sprouted Kitchen by Sara Forte