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Peaches and Cream Cobbler

Ingredients:

4 ripe peaches

3 tablespoons chia seeds

8 oz. almond milk

1 teaspoon vanilla

1 serving stevia (optional)

6 medjool dates

3 tablespoons fresh water

1 pinch cinnamon

1/3 cup raw nuts (any kind)

Pinch of salt

1/4 cup walnuts, for topping

 

Instructions:

Part 1: Chia Cream

The only part of this recipe that needs to be made ahead is the chia cream, which is basically just a very basic vanilla chia putting. To make, combine three tablespoons of chia seeds with 1 cup of almond (or other non-dairy) milk, a teaspoon of vanilla, and a dash of stevia in a mason jar. Shake well and refrigerate for an hour until the chia seeds absorb the water and turn into a pudding.

Part 2: Crust

In a food processor, combine three of the pitted dates (reserving the others for later), 1/3 cup of raw nuts, and a pinch of salt. Run the processor until it breaks down into a consistent mixture. Remove from the processor and divide evenly between 3-4 serving dishes, pressing into the bottom to form a crust. Pop these in the fridge or freezer to harden.

Part 3: Peaches in “Syrup”

Back in the food processor, combine the other three pitted dates with one whole peach (peeled, with the stone removed, obviously), a dash of cinnamon, and about three tablespoons of fresh water. Pulse repeatedly and scrape down the sides as needed until you have a pretty uniform “peach butter” kind of mixture. When it’s smooth (a few small date pieces are fine), transfer to a large bowl. Peel and slice the three other peaches into small wedges and toss with the syrup.

Part 4: Topping and Finish

Finally, grab the serving dishes with the crust and layer like this: a bit of the peaches, a layer of the chia cream, another layer of peaches, a final dollop of cream, and then (chopped) walnuts to cover the top surface.

 

Serve immediately or allow to chill for several hours.

 

Recipe inspired by: One Ingredient Chef

Kyla Boles