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Raw Fresh Peach and Chocolate Ganache Cream Pie

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To make the best possible tasting peach cream pie, it must start with the perfect peach.  Did you know that there are over 2,000  varieties of peaches?  There is a favorite peach taste for everybody.   I only thought one peach existed… you know, the one that was in the grocery store… I may have eaten many different varieties throughout my life but I didn’t know the difference.   As long as it was sweet and juicy, I was a happy camper.

So back to what I first mentioned… the key to this pie is starting with the best peach possible.  If the peach is flavorless, the pie will be as well.   To find the best peach, start by taking a whiff, a ripe peach should be sweetly fragrant.  Now that you have a sweet-smelling peach, it’s time to give it a gentle squeeze.

A ripe peach shouldn’t be too hard, it should be soft to the squeeze.  Never judge a peach by its cover.  As far as color goes, the color of a peach tells us more about what variety it is rather than its ripeness.  So never assume that the best peach has to have a peachy color, it could be more white or even greenish-white.

The color… this is what trips me up sometimes about creating raw food recipes.   When I make a key-lime pie, I expect it to be green.  I forget that commercially processed key-lime pies are enhanced with artificial coloring, when in reality a true key-lime pie is cream in color.  So when I made my peach pie, I wanted  (or expected) it to be a peach color… instead I got another cream-colored pie.   Funny how used to artificial coloring we can become.

Learning to enjoy fruits and veggies in their prime has been one of the greatest joys in my journey with raw foods.  So… all this to say… taste test those peaches before you commit to making this pie. If they are bland, today isn’t the day to make this pie.  If the peaches are sweet and the juices run down your arm and soak your sleeve… hallelujah!   It’s a peach pie making day!   My goal is to help you achieve success in the kitchen so please take my advice to heart. :)

Raw-Fresh-Peach-and-Chocolate-Ganache-Cream-Pie123456Ingredients: yields one 9 1/2″ Springform pan

Crust:

  • 2 cups coconut flakes, unsweetened
  • 1/4 cup lucuma powder
  • 1/8 tsp sea salt
  • 1/2 cup date paste
  • 1 tsp vanilla extract

Chocolate ganache layer:

  • 3/4 cup raw agave or maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup cold-pressed coconut oil, melted
  • 1/8 tsp sea salt

Peach  filling:

  • 3 cups raw cashews, soaked 2 + hours
  • 3/4 cup raw agave nectar
  • 2 cups peach puree (took 3 peaches)
  • 1/4 cup fresh orange juice
  • 1 Tbsp vanilla extract
  • 1/2 tsp liquid stevia
  • 1/4 tsp sea salt
  • 1 cup raw cold-pressed coconut oil (see #2)
  • 3 Tbsp sunflower lecithin powder

Preparation:

Crust:
  1. In the food processor, fitted with the “S” blade, combine the coconut flakes, lucuma and salt.  Process until it resembles a flour.
  2. Add the date paste and vanilla and continue processing until the batter sticks together when pressed.
  3. Line the base of the Springform pan with plastic wrap and press the crust batter into the base nice and even.  Set aside.

Ganache:

  1. In a high-powder blender combine the agave, cacao, oil and salt.  Blend until completely smooth.
  2. Pour over the crust and spread it out evenly.  Set in the freezer while you make the filling.

Filling:

  1. In a high-speed blender, combine the cashews, agave, peach puree, orange juice, vanilla, stevia, and salt.  Blend until the batter is smooth.  Test this by rubbing the batter between your forefinger and thumb.  If you feel any grit, continue the process.  This can take up to 5 minutes.
  2. With a vortex going in the blender add the coconut oil, then the lecithin and blend just until combined.
  3. Pour the filling into the Springform pan.  Gently tap the pan on the counter to bring up any air bubbles.
  4. Chill over night in the fridge.  This can also be made a head of time and frozen.
  5. Optional:  for decoration I laid a stencil on top of the pie and lightly dusted it with raw cacao powder.
  6. Keep in fridge until ready to serve.  Should last 3-5 days.

Tips:

  • It is important to soak your cashews for at least 2 hours.  This helps to soften them, assuring you a much smoother texture.
  • The reason for adding the oil and lecithin at the end is because you don’t want to over process the coconut oil, causing separation and the lecithin is a thickener so you want to make sure that you have the texture right where you want it before adding it in.

Raw-Fresh-Peach-and-Chocolate-Ganache-Cream-Pie123

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18 thoughts on “Raw Fresh Peach and Chocolate Ganache Cream Pie

  1. Salanda says:

    I’m so excited to try this I have the liquid sunflower lecithin can I use it in place of the powder also my family does not like the after taste of stevia what can I substitute for that? I have coconut nectar can I use this instead of agave?

    • amie-sue says:

      Hello Salanda,

      You can use either powder or liquid sunflower lecithin… same measurement. :) The stevia I use doesn’t have any after-taste, but I realize this is an individual thing. You can omit it and taste test as is. If you want it sweeter just add a little extra of the other sweetener used. Enjoy and be blessed! amie sue

  2. This is a recipe I can try soon as I am waiting to hear when some tree ripen Red Haven peaches are ready, the best tasting locally grown peaches IMO!

    I cannot get sunflower lecithin so can I leave it out or substitute ground chia instead since it is nearly flavourless?

    I would half the recipe and make it as individual tarts in my silicone muffin molds to pop into the freezer to enjoy on an ongoing basis.

    • amie-sue says:

      Good day Jeannette,

      I have been watching the peaches on the trees too! I can’t wait till ours are fully ripened. Nothing better! You can omit the lecithin specially since you are making individual tarts. The lecithin helps holds things together when making a full sized pie that you will cut and serve in slices. In individual servings you don’t have to worry about that. Enjoy and have a great day, amie sue

  3. marie says:

    looks delicious!

  4. Tracy says:

    That is one of the most beautiful pies I have ever seen. It sounds delicious. Thank you for sharing it with the world!

    • amie-sue says:

      Oh thank you Tracy. Stencils are so easy to use and add just an elegant flare. :) I hope you give it a try some day. have a blessed day. amie sue

  5. Erin says:

    Lord that looks good

  6. afsaneh says:

    Amie-Sue You are an Artist. Your create Beauty from natural ingredients with so much passion. Just by looking at these pictures i feel your heart smiling!
    Thank you for sharing and educating! Blessings and Gratitude :)

    • amie-sue says:

      Thank you Afsaneh. :) It means a lot to me that you can see my passion in what I create. I pour my heart into… loving every minute of it. I appreciate you. :) Have a wonderful weekend. amie sue

      • afsaneh says:

        Yes i can see and feel it..in each and every post with beautiful vibes of love and beauty. i consider myself as very very lucky to be able to read, learn, try recipes, look at amazing pictures, get abundance of valuable information, and get to read all replies by U and your readers. Wish you WONDERFUL DAY EVERY DAY, THANK YOU and MANY BLESSINGS :)XO

        • amie-sue says:

          Afsaneh, you made my day. Thank you dear one :) You are a blessing in my life. Have a wonderful day, amie sue

  7. Daisy says:

    Hi Amie, thank you for the wonderful recipe. When I tried to cut the cake the cashew layer separated from the ganache. The ganache was nicely glued together with the base, but not the top layer. Any ideas as to why it happened?
    Cheers

    • amie-sue says:

      Good morning Daisy,

      Hmm, not sure. Mine didn’t have that problem.
      Perhaps letting it come to room temp a bit more might help. Or you could skip freezing the ganache before adding the filling layer, just pour gently so it doesn’t great grooves in the cake. How was the flavor? amie sue

  8. Jasmin says:

    Hi, I am wondering if you think I could sub coconut oil for Cacoa butter, as I realized I ran out of coconut oil:( and I have lots of cacoa butter, it is super oily and thickening…Also do you have a suggestion for another powder than Lucuma?
    Thank you, this and all of your recipes look so amazing

    • amie-sue says:

      Hello Jasmin,

      Personally, I wouldn’t they are two different products. The raw cacao butter is a raw chocolate product which will greatly alter the taste of this pie. the cheesecake would also be a lot firmer, but that’s not to say that that is a bad thing. New recipes are created all the time so have fun experimenting if you feel adventurous. :) And as far as the lucuma goes, you could omit it and replace with more coconut flakes. Have a great evening, amie sue

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