Summer Peach Tart – vegan, gluten-free and refined sugar free

Summer peach tart- your ideal sweet treat for hot, summery days! This is another no-bake recipe, made with fresh, juicy peaches and summer berries. It’s also vegan, gluten-free and refined sugar free!

Recipe by Anna Banana

Yields1 Serving
 250 g Gluten free rolled oats
 50 g Buckwheat groats
 50 g Cashews (or any other nuts of choice)
 1 tbsp Maple syrup
 2 tbsp Coconut oil
 14 Medium pitted dates
 3 Large ripe peaches
 2 tbsp Lemon juice
 400 ml Coconut milk (full fat)
 75 ml Maple syrup
 1 tbsp Arrowroot powder or cornstarc
 2 tsp Agar agar powder
1

Grease 23 cm loose-bottom tart tin with coconut oil and set aside.

2

Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.

3

Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.

4

Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.

5

Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat.

6

Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!

Ingredients

 250 g Gluten free rolled oats
 50 g Buckwheat groats
 50 g Cashews (or any other nuts of choice)
 1 tbsp Maple syrup
 2 tbsp Coconut oil
 14 Medium pitted dates
 3 Large ripe peaches
 2 tbsp Lemon juice
 400 ml Coconut milk (full fat)
 75 ml Maple syrup
 1 tbsp Arrowroot powder or cornstarc
 2 tsp Agar agar powder

Directions

1

Grease 23 cm loose-bottom tart tin with coconut oil and set aside.

2

Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.

3

Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.

4

Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.

5

Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat.

6

Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!

Summer Peach Tart – vegan, gluten-free and refined sugar free

Recipe by

Anna Banana

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