Sunday, July 25, 2010
Yum Yum Yum! Love this recipe with fresh local peaches, it doesn't get any better than this!
3 C pecans (soaked and dried)*
1/2 C coconut flakes
1 tsp alcohol free vanilla
couple sprinkles of salt
3 Tbsp coconut oil
1/2 tsp vanilla
1/2 C water
5-7 peaches depending on size (about 6 Cups)
To make the crust process pecans, vanilla and salt until coarsely ground. Add dates and process until the mixture starts to crumble together. Use half of mixture to press into the the bottom of a pie dish, set the other half aside.
To make the syrup, process all "syrup" ingredients and then mix in with the peaches. Spoon the peach/syrup mixture onto the crust. Top with remaining pecan mixture, and eat it up, it will go fast!
4 C pecans
1 1/2 tsp Himalayan sea salt
enough water to fully cover the nuts in a large bowl
Soak overnight and then dehydrate for 12-24 hours or place on a cookie sheet and leave in the oven on warm for 6-8 hours.