So we're doing it.
For the month of August, we're joining some of our sweet friends and doing whole30.
--convenience food, food allergies and wedding cake have taken too strong of a foothold in our bellies.
oops.
So here's to meat, eggs, coconut milk and almond butter
and inspiration to create whole30 meals.
Here's our first winner:
Whole30 or not, for not having any sugar, it's dang tasty.
Peach Cream Torte
crust
9 pitted dates
1 cup pecans
1 cup almond meal
2 tsp coconut oil
pinch salt
cream
cold canned coconut milk
topping
3 large peaches (4 small)
chopped pecans
1. In a food processor, combine the crust ingredients. Once combined, pinch the mixture-- it should stick together pretty well. If it's a little dry, add a splash of water and combine until the crust holds together. Once it's all good, press down into the bottom of a springform pan. Stick it in the fridge.
2. Take your coconut milk out of the refrigerator and be sure not to shake it!! The milk will naturally separate into the cream and water. Pour out the coconut water (save it for a smoothie!) and scoop the cream into your mixing bowl. Using a handheld or stand mixer with a whisk attachment, whisk the coconut milk until creamy. Place the cream into the fridge. (**non whole30 folk can add a tsp of sugar and vanilla. Dairy free whipped cream!)
3. While the crust and cream are chillin', thinly slice your peaches. Then take the crust out of the fridge and pour on your cream and smooth out. Beginning from the outside of the torte, place the peaches in a spiraling pattern. Sprinkle with pecans or granola if you're not whole30.
It's best to cut and eat when cold and keeps for several days. Enjoy!!
Adapted from Sprouted Kitchen
