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Raw Summer Peach Tart

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Wednesday, 31 July 2013


A luscious summer peach tart by Ooo La Raw adapted from Matthew Kenney's famous recipe book Everyday Raw Desserts. A sweet vanilla bean and honey infused almond pie crust is spread with a creamy sweet-tart cashew cheesecake filling with juicy peaches layered ontop.


At a glance
Entrées & Main Dishes
1 – 9″ tart

1 cup almonds

1/4 cashews

3 T honey

1 T coconut oil, melted

1/4 t salt

1/8 t vanilla bean paste


3 C cashews, soaked for 1 – 2 hours

1/2 C peeled and sliced peaches

1/4 C lemon juice, fresh

3/4 C honey

1 t vanilla bean paste

1 t cinnamon

1 t salt

3/4 C coconut oil, melted



1) Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

2) For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

Top with fresh peaches.

Additional Tips

Recipe by Ooo La Raw: