No-Bake Dessert Recipe: Peach Tarts with Ginger and Coconut

No oven necessary for this recipe! You'll need to use your refrigerator or freezer though. These tarts look delicious, and with peaches, ginger, and coconut, it's no surprise! Check out "No-Bake Dessert Recipe: Peach Tarts with Ginger and Coconut" below!

Peach Tarts with Ginger and Coconut

This recipe is adapted from the Tropical Fruit Tartlets in Practically Raw Desserts by Amber Shea Crawley

Makes 4 (4-inch) tarts

For the crust:
2/3 cup sunflower seeds
1/3 cup ground flax seeds
1/2 cup unsweetened shredded coconut
1/8 teaspoon sea salt
2/3 cup pitted dates, chopped — plus a few more if needed
2 teaspoons grated ginger

For the cream filling:
1/4 cup coconut butter
2 tablespoons non-dairy milk or water
1 teaspoon ginger juice (made by pressing grated ginger through a strainer)

For the peaches:
3-4 ripe peaches
Squeeze of lemon juice (optional)

Special equipment:
4 (4-inch) tart pans with removable bottoms

To prepare the crust, place the sunflower seeds, flax seeds, coconut, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the ginger, and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency. 

Divide the mixture between 4 tart pans and press evenly onto the bottom and up the sides. Refrigerate for at least 4 hours, or freeze for at least 2 hours. If freezing, let soften a bit before assembling.

When ready to assemble the tarts, gently remove the tart shells from their pans.

To make the cream, combine the coconut butter, milk/water, and ginger juice in a small bowl and mix with a fork until smooth. Divide the cream between the four shells and spread it evenly across the bottom.  

Thinly slice the peaches and sprinkle with lemon juice. (Lemon juice is optional, but helps to prevent discoloration of the peaches.) Arrange the peach slices on top of the cream in concentric circles. 

Serve immediately (recommended) or wrap tightly and refrigerate for up to a day (tarts will still be good but may get a bit soggy). 

Recipe Notes

• Nut and seed substitutions: 1 cup of almonds, cashews, or other nuts of your choice can be substituted for the sunflower and flax seeds. 
• Dates: Soft, moist varieties like Medjool or Barhi are ideal. Drier dates may require you to use a bit more than the amount called for.
• Coconut butter: To make your own coconut butter, see this tutorial: 1 cup of unsweetened shredded coconut will yield about 1/4 cup of butter, but for best results I recommend processing at least 2 cups at a time. 
• Sweetness: I find that the dates, coconut, and ripe summer peaches are plenty sweet, but you can top the tarts with a drizzle of honey or agave nectar for additional sweetness and shine.

(Images: Emily Ho)

Original Article Here: http://bit.ly/10MWhHf