This season has been such a bountiful one for stone fruit (peaches, plums, nectarines, oh my!). This recipe honors the sensational natural sweetness they provide. Nature’s candy! We picked up our stone at the San Rafael Sunday Farmer’s Market— fresh, local, organic, seasonal, non-GMO (FLOSN!) However, you could also adapt this recipe with berries and feel free to experiment with oats in the crust if you’re gluten-friendly. This dessert truly showcases the sweetness of natural sugars– from the fruit and coconut crust. You can easily scale this down if your fruit supply is limited. Dig in!
8-10 pieces of stone fruit
(peaches, plums, pluots, etc.)
1/2 shredded coconut
1 teaspoon cinnamon
1/2 teaspoon of vanilla extract
1/4 teaspoon sea salt
1 tablespoon Nutiva coconut oil
Preheat the oven to 350 degrees. Slice up the stone fruit and toss them into a large baking dish. Mix the peaches with the cinnamon, vanilla and sea salt. Heat in the oven for aprox. 10 minutes or until fruit is warm and releasing juices.
In the meantime, place the shredded coconut into a blender. Pulse on high until it turns into a flour consistency. Transfer coconut flour into a bowl and using your hands, gently mix in the coconut oil.
Take the fruit mixture out of the oven and stir with a spoon. Now, top it off with the coconut mixture, making sure the top of the dish evenly covered. Put it back into the oven for another 25-30 minutes or until crust begins to brown.
We are so excited to debut our first ever ‘Conscious Eats ‘ cooking video!
Check it out:
Change the World. Please, and Thank You. -Jenna & Ashley xx