Gluten-Free Peach Cobbler Recipe For Vegans

Ingredients

For the Crust

• 200 g or 1 cup Dates, pitted and soaked for 10 min.
• 300 g or 3 cups dry Walnuts (you can pre-soak them and dry them in a dehydrator)
• 2 pinches of Himalayan salt
• 2 teaspoons Mesquite flour

Peach Smoothie Filling

• 120 g or 1 cup of dry Cashew nuts (you can pre soak them and dry them in the dehydrator)
• 400 g or 6-7 small Peaches
• 1 teaspoon of Lime juice
• 2 tablespoons of Virgin Coconut oil (hard but soft enough to scoop up with a spoon)
• 1 pinch of Himalayan salt
• 3 teaspoons Agave nectar, or the sweetener of your choice
• 1/4 teaspoon real Vanilla

Pecan Cobbler Crumbs

• 100 g or 1 cup of dry Pecans (you can pre soak them and dry them in the dehydrator)
• 2 pinches of Himalayan salt
• 1 teaspoon of Agave nectar, or honey
• 1/4 teaspoon Cardamom
• 1/4 teaspoon Cinnamon

Directions

Make the Crust

1. Grind the Walnuts in a food processor with the salt and Mesquite, set aside in a bowl.
2. Make a date paste of the Dates and then add the dry ingredients to the paste. Process until you have a dough.
3. Press down the dough in a pie form, using your hands and a wet spoon to even the surface for a prettier finish.
4. Put in the fridge to chill while making the Peach Smoothie!

Peach Smoothie Filling

1. Grind the cashews into a fine flour, using a coffee grinder or a high powered food processor. Put aside in a bowl.
2. Add the rest of the ingredients, except for the coconut oil, to the food processor and process until completely smooth and super creamy.
3. Now add the coconut oil and process for 30 seconds.
4. Pour over the pie crust, put in the fridge to chill, while you make the pecan cobbler crumbs!

Pecan Cobbler Crumbs

1. Pulse the pecans shortly in a food processor or blender. You want crumbs, not a flour.
2. Put the crumbs in a bowl, add the rest of the ingredients and stir by hand.
3. Sprinkle the crumbs over the filling, and cut slices of peaches to put on top.
4. Sprinkle more crumbs over the peach slices.
5. Put in the fridge to chill for 30 min and EAT!

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