Use up summer peaches in this walnut crusted peach tart with cashew coconut cream filling.

This one is a little on the hippie side. And I love it.

You know as a child when your mom would tell you to stop eating so much of something because you were going to end up turning into it? That’s all I can think of for the last 3 days as I’ve shoveled peach after peach after peach in my face.  Oh my word they are so freakin good right now. Donut peaches, white peaches, regular ol’ yellow peaches, I’ve eaten them all and I can’t stop. I always thought I appreciated in season produce before, but joining a CSA this year has brought that to a whole different level. Buy local stuff, it seriously tastes a million times better.

So what do you do when faced with half a peck of peaches besides eat them with and in between every meal of the day?

Walnut crusted peach tart with cashew coconut cream

Make a hippie, soooo close to raw, practically vegan, paleo friendly walnut crust peach tart. Duh.

 peach tart with cashew coconut cream

Why hippie?

Walnut crust, cashew cream center, chia seed peach topping. Not your typical tart ingredients.

If you haven’t done this whole cashew cream thing before, get on it. I was skeptical too, but it works like a charm when flavored up with some vanilla and coconut milk. Obnoxious licking of the food processor may or may not have happened.

Walnut crusted peach tart

Thoughts of this for dessert were seriously the only thing getting me through last night’s crossfit workout. It was killer, I had one of those days where I just felt spent from the moment I woke up (which may have something to do with the fact that a certain husband switched pillows on me before I got to bed, totally throwing me off the entire night and waking me up several times in discomfort) and the workout took everything out of me (even modified to the extreme). I flipping hate pull ups. I have no idea why I can visibly see so much improvement in my arms in the past few months and yet, I’m still a freakin weakling when it comes to those. The day I do 1 unassisted pull up (if it ever comes) there will be some major celebration going down.

Walnut crusted peach tart with cashew coconut cream

Perhaps in the form of peach tarts.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Walnut Peach Tart with Cashew Coconut Cream

Servings: 9 servings
Prep: 2 hours 10 minutes
Cook: 5 minutes
Total: 2 hours 15 minutes
Use up summer peaches in this walnut crusted peach tart with cashew coconut cream filling.


For the Crust

  • 1 1/2 cup walnuts
  • 2 tablespoons unsweetened coconut flakes
  • 2 1/2 tablespoons coconut butter
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple syrup

For the Filling

  • 1 cup soaked cashews, soak in water for 8 hours-up to overnight
  • 1 peach, chopped
  • pinch of salt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons coconut milk from can

For the Topping

  • 3 peaches, diced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon chia seeds
  • 1 tablespoon honey


For the Crust

  • Add walnuts to food processor and process until a fine crumb forms.
  • Add remaining ingredients and process again until mixture comes together when pressed between your fingers.
  • Pour the mixture out onto an 8Ã?8 or similar sized baking pan and press down firmly.
  • Place pan in the refrigerator.

For the Filling

  • Combine all ingredients in a food processor and process until creamy.
  • Layer cashew cream on top of walnut crust and spread out evenly to the edges with a spatula.
  • Place baking pan in the freezer to set for about 30 minutes.

For the Topping

  • While first two layers set in the freezer, combine all of the topping ingredients in a medium sauce pan over medium heat.
  • Mash together with a fork or potato masher to help break down peaches.
  • Simmer for about 5 minutes, remove from heat and let cool for 2-3 minutes on the stove top.
  • Transfer pot to refrigerator and let cool for another 15 minutes.
  • Remove topping from refrigerator and baking pan from freezer and layer the topping on top of the cashew cream.
  • Spread evenly to the corners, cover with plastic wrap and freeze again for another 1-11/2 hours to set.
  • Once set, cut into squares and serve chilled.


You could easily make this vegan by replacing the honey in the topping with another sweetener of choice.


Serving: 1SERVINGCalories: 222kcalCarbohydrates: 15gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 12mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 222IUVitamin C: 3mgCalcium: 33mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. If you’re turning into a peach then I’m about to turn into an apple… just wait.