Ingredients:
4 ripe peaches
3 tablespoons chia seeds
8 oz. almond milk
1 teaspoon vanilla
1 serving stevia (optional)
6 medjool dates
3 tablespoons fresh water
1 pinch cinnamon
1/3 cup raw nuts (any kind)
Pinch of salt
1/4 cup walnuts, for topping
Instructions:
Part 1: Chia Cream
The only part of this recipe that needs to be made ahead is the chia cream, which is basically just a very basic vanilla chia putting. To make, combine three tablespoons of chia seeds with 1 cup of almond (or other non-dairy) milk, a teaspoon of vanilla, and a dash of stevia in a mason jar. Shake well and refrigerate for an hour until the chia seeds absorb the water and turn into a pudding.
Part 2: Crust
In a food processor, combine three of the pitted dates (reserving the others for later), 1/3 cup of raw nuts, and a pinch of salt. Run the processor until it breaks down into a consistent mixture. Remove from the processor and divide evenly between 3-4 serving dishes, pressing into the bottom to form a crust. Pop these in the fridge or freezer to harden.
Part 3: Peaches in “Syrup”
Back in the food processor, combine the other three pitted dates with one whole peach (peeled, with the stone removed, obviously), a dash of cinnamon, and about three tablespoons of fresh water. Pulse repeatedly and scrape down the sides as needed until you have a pretty uniform “peach butter” kind of mixture. When it’s smooth (a few small date pieces are fine), transfer to a large bowl. Peel and slice the three other peaches into small wedges and toss with the syrup.
Part 4: Topping and Finish
Finally, grab the serving dishes with the crust and layer like this: a bit of the peaches, a layer of the chia cream, another layer of peaches, a final dollop of cream, and then (chopped) walnuts to cover the top surface.
Serve immediately or allow to chill for several hours.
Recipe inspired by: One Ingredient Chef