No-Bake Vegan Peaches and Cream Layered Dessert Cups
With peach season in full force, enjoy this fresh summer treat all summer long! No-Bake Vegan Peaches and Cream is a simple dessert made in individual cups. This recipe is a healthy summer dessert that everyone will love.
Servings: 4 individual cups
Equipment
- 1 medium pan for the berry layer
- 1 food processor for the crust layer
- 4 small glass bowls or ramekins
- 1 high speed blender for the cashew cream
Ingredients
For the 1st layer:
- 1 cup old-fashion oats
- 8 soft dates *soak in boiling water for 5 minutes if not soft
- ⅓ cup raw walnuts
- ¼ cup cashew butter (or almond butter)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon seat salt
For the 2nd layer:
- 1½ cups frozen mixed berries
- 2 tablespoons pure maple syrup
- 1 tablespoon chia seeds
For the 3rd layer:
- 2 large peaches, cut into small chunks
For the 4th layer:
- 1 cup soaked cashews *Soak overnight or in hot water for 25 minutes
- ½ cup plant-based milk
- 1 tablespoon pure maple syrup (honey can work, too)
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- For the first layer add all of the base ingredients to the bowl of a food processor. This includes cashew butter, walnuts, oats, dates, cinnamon, vanilla extract, and salt. Process until the mixture is crumbly but moist. You should be able to press a piece of dough between two fingers and it sticks together nicely. If it crumbles, continue processing. If needed, use a spatula and scrape down the sides of the bowl a few times.
- Add the crust mixture to the bottom of 4 ramekins or small jars. Use about 1/3 cup for each jar. Press the mixture with the bottom of a 1/3 measuring cup until it becomes one solid layer.
- Make the second layer. Add the berries, chia seeds, and maple syrup to a saucepan. Turn the stove to medium heat and allow the berries to come to a low boil then reduce the heat and simmer uncovered for 10-15 minutes, stirring often. Continue until all of the berries have broken down and the mixture is slightly thickened. Remove the pan from the heat and transfer the berry mixture to a small bowl. Place the bowl into the freezer for about 15 minutes to allow it to cool quickly.
- Add the second berry layer on top of the crust to all four ramekins. Make sure to even out the layer of berries.
- Add a layer of chopped peaches as the third layer to all four ramekins.
- Make the cashew cream. Add all of the ingredients to a high-speed blender and blend until creamy and smooth. Mine needed about 3 minutes. Just so you know, the cream can come pretty warm from blending that long. I like to allow it to sit for about 10 minutes until it becomes room temperature before placing it into each cup.
- Top each peach layer with a large dollop of cashew cream. (I used all of my cream evenly for all four jars. Top with an optional sprinkle of cinnamon and coconut sugar.
- Serve immediately or place the ramekins in the fridge to chill for at least an hour before serving. Make sure to place plastic wrap over each cup.
Notes
To store this dessert, add plastic wrap to the top of each cup and place it in the fridge for up to three days.
To enjoy this dessert warm, leave the cashew cream off and heat the cups in the microwave until heated through. Next, top the warmed dessert with either a scoop of vanilla ice cream or the cold cashew cream.
I do not recommend canned peaches for this recipe. Fresh peaches is the way to go!