Raw Peach Tart with Almond-Lime Mascarpone

OH HERRRRRRO.

I’m still in the process of moving a whooooole bunch of old recipes over to the new site, so some are old gems that are really not for the season at the moment (unless you live in southern California or Georgia or something, in which case… carry on). If you happen to live in a colder climate where winter is raging like a 14 year old at a Panic at the Disco concert, feel free to substitute the peaches for something else. Say, slices of grapefruit, kiwi, oranges, or pears (which are all in season in January).

If you want to stay local, this tart would be fabulous with some preserves you’ve been stashing away since the fall. If you don’t have any, I guess some potatoes will do as a last resort.

…JK, definitely don’t do that.

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Raw Peach Tart with Almond-Lime Mascarpone  

Adapted from One Green Planet’s recipe. The lime-y rich mascarpone is to die for. 

Crust

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1/3 cup medjool dates, pits removed
  • 1 teaspoon vanilla
  • pinch salt

Almond-Lime Mascarpone

  • 1 cup almonds
  • 2 Tablespoons agave or maple syrup
  • 2 Tablespoons lime juice (1-2 juicy limes)
  • 1 teaspoon nutritional yeast

Garnish

  • 5 peaches, sliced
  • berries for center (optional)

Crust: Add nuts into a food processor and pulse to a fine meal. Add the dates, vanilla, and salt, and mix until you have a soft dough. Press into a tart (or other 9”) pan.

Mascarpone: Blend all of the ingredients until a thick, cream cheese-like consistency is reached. Pour over the crust.

Garnish: Add the sliced peaches! Make it look nice, cuz you fancy like that!

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