Coconut cream peach pie

Now, I just need you to know that something like this is not in my regular rotation of daily food!!! It is SUPER HEALTHY, But because of all the nuts and coconut cream in the dish it can be a little high in calories, so a serving is relatively small. :) BUT, if I want a healthy dessert every once in a while for my family and I, or if I have to bring something to an event or party, this is perfect, and I'm still on track with my clean eating!!!

-e
Yealds 4 servings
Caloies 242 per serving
Fat: 16g
Carbs: 21g
Potein: 5g

INGREDIENTS
Crust:
1/2 cup (60 g) raw unsalted almonds
1 tablespoon full fat can of coconut cream or milk That has been refrigerated in the can over night (use the thick, use the thin watery part at the bottom of the can. Save the thick waxy part at the top for the filling)
1 oz/30 g pitted Medjool dates (about 2 dates)
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
1 pinch sea salt

Filling:
1/2 cup coconut cream that has been refrigerated in the can over night (use the thick, waxy portion at the top of a full-fat can of coconut milk)
1 ripe peach, pitted and chopped
1 oz/30 g pitted Medjool dates (about 2 dates)
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
1 pinch sea salt



INSTRUCTIONS

Put can of coconut cream/milk in the fridge over night

Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered. or just press it in the bottom of a small baking dish or bowl.

Add all crust ingredients to a food processor and pulse until the mixture is finely pureed and comes together as a dough. Press this mixture into the bottom of the prepared pan.

Puree all filling ingredients in a blender or food processor until smooth. Pour onto the crust.
Cover the top of the springform pan with plastic wrap and refridgerate for 4 hours. (You can also freeze this pie and eat it frozen!!!

Cut into 4 slices and serve!