Wednesday, May 15, 2013

Peach Tart - Coconut Almond Crust (Paleo)

It was Mother's Day weekend and we all know around here that celebrations require dessert.  With just a week through my 30-day Paleo challenge, I didn't want to have to restart after a sugar binge; so, after some Internet research, I came across this coconut almond crust which would work perfectly with some fresh fruit piled on top and a dollop of almond milk ice cream.

To keep it paleo friendly, I tossed the sliced peaches with nothing more than a few tablespoons of honey and a couple dashes of cinnamon.

The crust was absolutely my favorite part of the dessert.  I imagine that it would be delicious as a bar cookie as well.

Coconut Almond Crust (Paleo)
from Eat The Cookie
Makes 1 8 or 9-inch tart crust

1/4 cup coconut oil
3 tbsp honey
1 cup unsweetened shredded coconut
1 cup almond meal
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350F.
In a medium bowl, combine the shredded coconut and almond meal.
Melt coconut oil with honey over low heat, whisking well to combine. Stir in extracts and remove from heat.
Pour the warm liquid over the dry ingredients; stir together until well combined.
Press into a 8″ or 9″ tart pan.
Bake for 8-10 minutes or until evenly browned.
Cool completely on a wire rack before filling.  Serve immediately upon filling as fruit juices will make the crust soggy.

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