Vegan No-Bake Peaches and Cream Pie
Ingredients
Crust
- 1 1/2 packs (240g) vegan ginger oat grahams
- 1 tablespoon vanilla coconut sugar
- 1/3 cup (80g) coconut oil, melted
Creamy filling
- 1/2 sachet (10g) peach plant-based jelly
- 1/3 cup (80ml) cold water
- 1/4 cup (60ml) vanilla oat creamer
- 1 cup (240g) coconut cream
Topping
- 1 can (425g) sliced peaches or fresh peach slices, drained
- 1 1/2 sachets (30g) peach plant-based jelly
- 1/2 cup (120ml) cold water
- 1 cup (240ml) boiling water
Preparation
Line a 9-inch pie dish with parchment paper. Add the oat grahams, coconut sugar, and melted coconut oil to a food processor and blitz for several minutes until combined.
Press the crumbs into the lined pie dish, using a flat bottomed glass or small bowl to smooth out the edges. Place the crust in the freezer for 10 minutes.
Add the peach jelly, cold water, and vanilla oat creamer to a saucepan and bring to a simmer while stirring constantly. Once bubbling, remove from the heat and add to a high-speed blender with the coconut cream. Blitz for a minute or so until creamy, then immediately pour into the tart base and place back in the freezer to set for 2 hours until firm to the touch.
Dissolve the 1 1/2 sachets of peach plant-based jelly in 1 cup of boiling water. Add 1/2 cup of cold water and stir until dissolved. Mix with the drained peach slices and pour over the set filling. Refrigerate until firm.
Tips
This pie can be made using either canned or fresh peaches for the topping, making it versatile for different seasons.
