This naturally sweetened crust uses almond flour and shredded coconut for a healthier version of a graham-cracker crust. The tart is topped with a peach filling that tastes like an indulgent, fruity ice cream. For the ultimate treat, whip up some full-fat coconut milk into a whipped cream topping.

Frozen Peach Tart With Almond Coconut Crust [Vegan, Gluten-Free]



For the Almond Coconut Crust:

  • 3 tablespoons coconut oil, melted (plus more for greasing pie pan)
  • 2 tablespoons agave
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened shredded coconut
  • 2 cups almond flour
  • 1/4 teaspoon salt

For the Filling and Garnish:

  • 12 ounces frozen peaches
  • 2 cans full-fat coconut milk, chilled and separated
  • 2 tablespoons liquid sweetener of choice
  • 1 teaspoon vanilla extract
  • Vegan graham crackers


To Make the Almond Coconut Crust:

  1. Preheat oven to 350°F.
  2. Melt together coconut oil and agave. Remove from heat and add vanilla. Set aside.
  3. In a food processor, pulse together the coconut, almond flour, and salt until finely ground.
  4. Add liquid mixture to almond-coconut mixture in the food processor. Pulse until coarse crumbs form. Dough should clump together when squeezed.
  5. Transfer dough to a greased 9-inch pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  6. Bake in center of oven until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

To Make the Filling and Assemble the Tart:

  1. Puree the frozen peaches in a food processor or blender (the texture will be coarse).
  2. Separate the thick coconut cream from the milk. Reserve the milk for other uses.
  3. In the bowl of a stand mixer, beat the coconut cream on medium-high until fluffy. Add the maple syrup, vanilla, and peach puree. Continue to blend until combined.
  4. Pour the peach mixture into the prepared crust and sprinkle with graham cracker crumbs. Place in the freezer. Thaw slightly before serving.