Always wanting to hold onto summer a little bit longer I bought a bunch of yellow peaches the other day, unsure what I was going to do with them.  Peach “ice-cream” was a strong possibility but then my sister-in-law invited me to dinner with her super-fun family so I decided ice-cream wouldn’t be the best option.

So…I decided to go with a pie.

And, since I’m doing a 21-day no (added) sugar challenge, I wanted a dessert that I could enjoy so it had to be something sweet but without any added sugar.

I had made the cashew cream the night before (not knowing what I was going to do with it) so I decided to incorporate it into the pie and see how it worked.

Whenever I make anything “new” and seemingly out of thin air I am always unsure about it.  There’s something in me that still doubts my abilities, crazy yes…but I guess that’s what drives me to keep learning.

Fortunately, the pie turned out great and everyone loved it.  I think they’ll invite me back J.

If it looks like the crust has a bunch of nuts in it, you are right…since this was a last-minute creation, I had to use what I had on hand (I didn’t have enough walnuts or almonds to make it work so I added in pecans).

If you don’t have all of the nuts, feel free to add more of one of the types you have.  Nut based crusts are pretty forgiving.

Also, typically for the base I’d just use dates but I didn’t have enough of those either, hence the raisins.  If you have enough dates, feel free to use them.

Enjoy and let me know what you think in the comments below or on Facebook.

Peach Cashew Cream Pie (Raw)Screen Shot 2016-06-14 at 10.56.13 PM

[Makes 1 11 inch Pie]


Cashew Cream:
1 cup soaked raw cashews (soak at least 20 minutes – up to an hour)
1 cup unsweetened almond or coconut milk from a carton (not canned)
½ teaspoon vanilla extract

Nut Crust:
1 cup pecan
1 cup walnuts
1 cup almonds
½ cup dates
½ cup raisins
Sea Salt to taste
Water (as needed)

Peach Filling:
5 cups yellow peaches or 5 peaches diced
1 teaspoon minced ginger
2 teaspoons vanilla extract

To Make Cashew Cream: Combine cashews, milk and vanilla in a high speed blender and blend until smooth.  Place in fridge to chill.

To Make Crust: Combine pecans, walnuts and almonds in a food processor.  Pulse into medium-sized pieces.  Add dates and raisins and pulse to mix well.  Texture should also be sticky but crumbly at the same time.  If it is not sticking together, add a splash of water or more dates, if it’s too sticky, add more nuts (whichever kind you like).

To Make Filling: Toss diced peaches with ginger and vanilla.

To Assemble Pie:  Spread the crust on the bottom & sides of pie dish.  Next, spread cashew cream on the bottom of the crust, leaving some to top the pie.  Spread the peach filling on top of cashew cream (leaving some for a garnishing the cream) then spread the remaining “cream” on top of the peaches, in the center and top with remaining peaches.

Chill in the fridge for 2-3 hours.

Peach pie will keep for a few days in the fridge, covered.