These Paleo Baked Stuffed Peaches are the perfect allergy-free recreation of the Italian “Pesche con gli Amaretti." They're quick, easy, and extremely satisfying!

Paleo Baked Stuffed Peaches [Vegan, Gluten-Free]






Cooking Time




To Make the Stuffed Peaches:

  • 3 large peaches
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons carob powder
  • 4 tablespoons coconut milk (canned and free from guar gum)
  • 1 tablespoons maple syrup
  • 1/4 teaspoon Cinnamon

To Garnish:

  • 1 teaspoon coconut flour
  • 6 leaves of mint
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric


  1. Preheat the oven to 350°F.
  2. Cut the peaches in half, remove the pit and carve out some pulp in the middle leaving at least a 1-inch border of fruit.
  3. Place all the peach pulp you carved out in a food processor, add the coconut flour, carob powder, maple syrup, and coconut milk and pulse until you have a thick paste.
  4. Dispose the 6 peach halves in a casserole and stuff them with the paste you just prepared.
  5. Dust them with cinnamon and turmeric and bake for 30 minutes.
  6. When baked, sprinkle some coconut flour on top and a mint leaf and enjoy!!

Nutritional Information

Per Serving Calories: 121 | Carbs: 25 g | Fat: 3 g | Protein: 3 g | Sodium: 11 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.