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Peach Cardamon Tart with a Ginger Pecan Crust

Over 20 years ago, I took a road trip from Minnesota to California. I had never been west of Colorado with it’s beautiful pines, and fluffy snow. As we drove down the coast from Seattle, I was amazed at the beauty of the west coast. The haystack rocks of Oregon, the high cliffs of Northern California and the palm trees of Southern California were all breathtaking in their own way. But one memory stayed with me and to this day, is as clear as a bell. It was my first California peach.

Vegan Peach Cardamon TartI honestly had never tasted anything quite like it. The flesh was firm but juicy and the flavor was unbelievable. We got good Washington peaches in Minnesota but they were imported. This peach was fresh off the tree. It was amazing. I’ve never had a peach like that in my life.

Now I live in California and it is peach season! My daughter and I have our favorite peach vendor at the farmer’s market and every Saturday we stock up. Peach season is a time to rejoice in our house.

Peach Pie Crust Ingredients

I wanted to make a little raw dessert that featured these beautiful peaches. But don’t worry, it will work with any good, ripe peaches. I used the same cashew whipping cream that was in the strawberry torte but added a little cardamon which goes so well with peaches. The crust is made from pecans and ginger. All together, these ingredients make a pretty tasty, deliciously peachy summer dessert. Please make sure your peaches are organic as they are at the top of the dirty dozen list.

Peach Pie Ingredients

There is a little pre-soaking and refrigeration involved here so make sure you read the entire recipe before you start. I actually start this one the day before by quickly making the “whipping cream”. It does best if it sits in the refrigerator overnight.

Vegan Peach Cardamon Tart

 

Cardamon

 

Cardamon has become a little bit of an addiction for me. I love this spice in my coffee, in baked goods, and in savory dishes. It has a heady aroma that is vaguely like cinnamon but with floral notes. It is described as having a woodsy scent along with lemon and camphor. It is pungent, aromatic and delicious.  It’s a scent that is somehow so fetching and you find yourself drawn to it repeatedly.

Cardamon originated in India, Nepal and Bhutan. It is said to have many health benefits including improving cardiovascular health, fighting colon cancer, helping with stomach disorders and helping cure infections. In ancient Egypt, it was used as a teeth cleaner and breath freshener.

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book saleJust a quick note to let you know that the Rawmazing 3-Ebook collection is on sale for a limited time for only 9.95! This collection includes Rawmazing Frozen Desserts, Rawmazing Holidays and the best selling, Rawmazing Transitional Recipes. 3 books full of delicious raw and transitional recipes with full color pictures included with every recipe!

Almost all of the recipes are inclusive in the books and with a couple of exceptions, are not on the website. If you are transitioning into raw foods, you will love all of these, especially the Transitions book. And the recipes in the Frozen Desserts Book are some of my best! The Holidays Book takes many of your favorite holiday recipes and turns them into raw delights.

The books are offered as a bundle for 29.95 but for a limited time, you can get them for 9.95!

Click here for the deal: 3 Ebook Bundle Sale

 

 

ebook collection

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18 Comments

  1. Kaia wrote on August 13, 2017

    This was absolutely delicious! Thanks for the amazing recipe. Beautiful photos, as always.

    Reply
  2. Daniela segalowitch wrote on August 13, 2017

    I’m making this beauty today but the cream is coming out very thick.should I have included the left over water from soaking the cashews? Or do you think I should add a littl coconut milk? Thanks for your advice!

    Reply
    • Susan wrote on August 14, 2017

      Did you make sure you used coconut butter and not cocoa butter? No, you do not want to include the water. The filling should be pourable out of the blender and then set up.

      Reply
  3. Carolyn wrote on August 11, 2017

    I’m still learning so please forgive a few potentially silly questions… When making the coconut butter does it hurt the butter if it gets too hot in the blender? In your coconut butter tutorial you mention the home made version being less smooth than your favorite commercial brand. Would putting it through a very fine stainer or a cheesecloth work or is it too think/oily? Thank you.

    Reply
    • Susan wrote on August 11, 2017

      It will be too thick to strain. It just has a little grainer texture. Cheers!

      Reply
  4. Julia Fowler wrote on August 11, 2017

    Where would i find coconut butter in Vancouver,Canada.

    Reply
    • Julia Fowler wrote on August 11, 2017

      Thanks maybe whole foods?

      Reply
      • Susan wrote on August 11, 2017

        They carry it at Whole Foods in the States so I would definitely check there. 🙂

        Reply
    • Susan wrote on August 11, 2017

      I honestly don’t know. You can sub coconut oil if you wish. You can also order it on Amazon. Cheers!

      Reply
      • Jodi wrote on August 11, 2017

        You can make coconut butter with a bag of unsweetened coconut flakes and a good blender. It takes about 20 or so minutes. Put the flakes in blend a few minutes, scrape down, blend, scrape, blend, scrape till you get a smooth creamy consistency. Your blender will heat up, when it does just give it a few minutes to cool and restart. I could eat that stuff with a spoon all day long! LOL!

        Reply
  5. Jodi wrote on August 11, 2017

    What other nut could I use in place of the cashews? My hubbs is allergic to cashews.

    Reply
    • Susan wrote on August 11, 2017

      You could try macadamia nuts. 🙂

      Reply
      • Jodi wrote on August 11, 2017

        Thank you, I guess I gotta go to the store. LOL!

        Reply
  6. Linda wrote on August 11, 2017

    Could I use butter in place of coconut butter?

    Reply
    • Susan wrote on August 11, 2017

      Oh my gosh…that wouldn’t work. Coconut butter is completely different than butter. It is what gives the “cream” structure. Butter would not do that.

      Cheers!

      Reply
      • kate mccabe wrote on August 11, 2017

        how many tarts does this make…?

        Reply
        • Susan wrote on August 11, 2017

          It will make 4 tarts but each tart can serve more than one person. So, that is why I say serves 4-6. Cheers!

          Reply

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