I would always look forward to the time of year when we would order peaches from Youth for Christ. Those peaches were always so good! Mom would always make Peach Delight with some of those peaches and it was just so tasty! I decided to try and modify that recipe so that it would be grain-free, refined sugar-free, dairy-free and Paleo-friendly! Our two-year old daughter kept asking for “more” last night so we’re going to claim it is even kid-friendly!

Peach Delight

Crust Ingredients:
3 egg whites
1 tsp. baking powder
1/4 cup honey
1 tsp. vanilla
1/4 cup sifted coconut flour
1/2 cup walnuts, chopped
1/2 cup pecans, chopped

Crust Directions:
1. Preheat oven to 325 degrees.
2. Whip egg whites until stiff peaks form.
3. Add honey, baking powder, vanilla, and coconut flour to egg whites. Mix so that there is no lumps.
4. Fold in walnuts and pecans.
5. Spread mixture evenly in the bottom of a greased, 8×8 pan.
6. Bake at 325 degrees for 20-25 minutes or until lightly browned. Cool completely.

Topping Ingredients:
Coconut milk (1 – 14 oz. can of full fat–though you won’t use the whole can)
1/2 tsp. vanilla
1 Tbsp. honey
3-4 peaches

Topping Directions:
1. Refrigerate can of coconut milk for at least 1 day. Open can but DO NOT SHAKE. Scoop off 1/2 -2/3 cup of top “cream” layer. (Reserve the rest for something else). Whip coconut cream until it becomes “whipped cream” texture. If it is too thick, add a bit of the coconut liquid in the can to thin it.
2. Add vanilla and honey and mix to incorporate.
3. Peel and slice peaches into desired sizes. Combine peaches with whipped cream and pour over cooled crust. Enjoy!

Notes:
*Store in the fridge.
*You can also use maple syrup for the sweetener for the whipped cream. You can make it sweeter by adding more of your desired sweetener.