Coconut Peach Tarts

Ingredients

For the Crust:

• 1 ½ cups raw pecans or almonds
• ¾ cup Medjool dates, pitted (about 6-8 dates)
• 2 tablespoons mild Extra Virgin Olive Oil (such as Arbequina)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Coconut Filling:

• 1 (13.5 oz) can full-fat coconut milk
• ¼ cup Cara Cara Orange Vanilla Balsamic
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch or arrowroot powder (to thicken)
• ¼ teaspoon salt

For the Topping:

• 2 ripe peaches, thinly sliced
• 1 tablespoon shredded coconut (toasted for extra flavor)
• 1 tablespoon chopped nuts (optional, for crunch)
• Fresh mint leaves for garnish

Instructions

• In a food processor, blend the nuts until they form a fine meal.
• Add the pitted dates, olive oil, vanilla extract, and salt. Pulse until the mixture is sticky and holds together when pressed between your fingers.
• Press the crust mixture evenly into tart pans, making sure to cover the bottom and sides firmly.
• Place in the freezer for 15-20 minutes to set, or bake at 350ºF (175ºC) for 8-10 minutes for a slightly firmer crust. Let cool.
• In a small saucepan over medium heat, whisk together the coconut milk, Cara Cara Orange Vanilla Balsamic, honey, vanilla, cornstarch, and salt.
• Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
• Once thickened, remove from heat and let it cool for a few minutes.
• Pour slightly cooled coconut filling into the prepared crust(s). Smooth the top with a spatula.
• Chill in the refrigerator for at least 30 minutes, or until set.
• Arrange fresh peach slices over the set coconut filling.
• Sprinkle with shredded coconut and nuts, then garnish with fresh mint leaves.
• Serve chilled and enjoy!