Walnut Crusted Peach Tart with Cashew Coconut Cream

For the crust:
Add walnuts to food processor and process until a fine crumb forms. Add remaining ingredients and process again until mixture comes together when pressed between your fingers. Pour the mixture out onto an 8×8 or similar sized baking pan and press down firmly. Place pan in the refrigerator.

For the filling:
Combine all ingredients in a food processor and process until creamy.

Layer cashew cream on top of walnut crust and spread out evenly to the edges with a spatula. Place baking pan in the freezer to set for about 30 minutes.

For the topping:
While first 2 layers set in the freezer, combine all of the topping ingredients in a medium sauce pan over medium heat. Mash together with a fork or potato masher to help break down peaches. Simmer for about 5 minutes, remove from heat and let cool for 2-3 minutes on the stove top. Transfer pot to refrigerator and let cool for another 15 minutes.

Remove topping from refrigerator and baking pan from freezer and layer the topping on top of the cashew cream. Spread evenly to the corners, cover with plastic wrap and freeze again for another 1-1 1/2 hours to set. Once set, cut into squares and serve chilled.

Note: You could easily make this vegan by replacing the honey in the topping with another sweetener of choice.