2 cups almonds, soaked overnight
1 cup dates, pitted
6 peaches (amount will vary), peeled and sliced
1 peach, blended
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon vanilla
Crumb Topping (see recipe)
1 cup Brazil nuts, soaked overnight
1/2 Tablespoon raw coconut oil
pinch of Celtic sea salt
1 tablespoon honey
~ To make the Crumb Topping: Drain and rinse nuts (always drain and rinse soaked nuts). Mix all ingredients together and run them through a Champion Juicer, using the blank screen. Add just a few nuts at the time to keep it from heating up. The mixture should come through is a crumble fluffy texture.
~ To make the Crust: Place 2 cups of soaked almonds in a food processor and grind to medium fine texture. (Some texture is good, but not large chunks.) Add pitted dates and grind the mixture until the mixture begins to pull away from the sides if the container. It should stick together. Line the bottom and sides of a Pyrex 10 x 6 ≤ glass dish with the nut and date mixture. Gently press to make a crust.
~ To make the Filling: Peel and slice the ripe peaches and put them into a medium bowl. To make the sauce for the filling, place 1 peach in a blender or Vitamix. If using a Vitamix leave the skin on, otherwise peel the peach. Add the honey, (amount may vary depending on the sweetness of the peach, so taste test), vanilla and cinnamon. Blend until very smooth. Pour the sauce over the peaches and stir well. Peaches should be well coated, but mixture should not be soupy.
~ Pour filling and sauce into crust.
~ Cover the top with crumb topping (see recipe). Best if served within a few hours of assembling, but holds very well for several hours.