This is a vegan, gluten + grain free peach tart with a creamy almond filling and almond-based shell. Any stone fruits or berries can be substituted for the peaches with good results. Find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs
1 1/4 cups
coconut oil, melted
pure vanilla extract
In This Recipe
Preheat the oven to 350F and grease a pie or tart dish. Combine the almond flour, oat flour, and salt. Add the coconut oil and maple syrup, and stir until fully combined. Press the mixture into the prepared dish, poke some holes in the base with a fork, and refrigerate while you prepare the filling.
Combine the almond flour, arrowroot, salt, coconut butter, maple syrup, and vanilla. Spoon it into the chilled crust.
4-5 ripe peaches, sliced
Arrange the sliced peaches on the tart in a concentric circle.
Bake at 350F/180C for 40-45 minutes, or until the peaches are soft and the edges of the tart are slightly browned. Serve warm or cold (I like it best cold) with coconut whipped cream or vegan iced cream.