It’s peach season in Ontario!
If you’re anything like me, peaches are like candy. They’re sweet, delicious and I could eat a million in a sitting. When I buy peaches they’re gone in a heartbeat, just like this last batch that I used for an amazing collaboration with Tristan of Honest to Goodness Health!
Tristan reached out to me for a collaboration between two fellow nutritionists, and of course I said yes! Tristan is an inspiring holistic health coach and plant-based nutritionist who supports her clients in transforming their health and achieving their goals. I fell in love with her Instagram feed too – it’s filled with delicious recipes, health tips and beautiful photos (of course!). The health community is inspiring and Tristan is an awesome part of that! You can check her out here!
The collaboration
Tristan and I are collaborating to providing you with TWO recipes! We chose a particular in-season food, peaches, and each created a recipe around them. Tristan created a delicious salad recipe, and I created these delightful peach cobbler cups! I will be sharing her recipe in a separate post shortly, but first I’ll give you the details on these babies!
Peach Cobbler Cups Recipe
This peach cobbler recipe is so simple to make. The crust is just a few key ingredients, and the peach filling is a result of cooking down raw peaches until they become syrup-y and soft! Try them out for yourself!
- 1 cup oats
- 2/3 cup almonds
- 1/4 cup cashews
- 1/4 cup hemp seeds
- 3 tbsp coconut oil
- 5 dates, chopped
- 6-7 peaches thinly sliced
- 1/4 cup water
- 2 tbsp maple syrup (could use coconut sugar or honey)
- 1/2 tsp cinnamon (omit if you're not a fan)
- Combine all crust ingredients in a food processor and process until all of the nuts are ground. This will become the crust of your peach cups. Test the stickiness by making a small ball out of the mixture - if you find that it's not sticking well, add another tbsp of coconut oil and mix again.
- Grease a muffin tray with a little bit of coconut oil, and start forming your peach cups by molding the crust into the cups. Build up the edges a little but don't make the base too thick. Stick in the fridge to cool and harden.
- To make the peach filling, add all peach filling ingredients to a sauce pan and heat over medium heat. Stir occasionally to ensure peaches are not sticking to bottom of the pan. Keep cooking for about 10 minutes until peaches are reduced and the liquid is syrupy.
- Remove the cups from the fridge and add the peach mixture to the cups. Return to fridge to cool the peach cups. When they're fully cooled, remove from fridge, pop them out of the muffin tray, and top with whatever garnish you wish. They are pictured with a sprinkle of coconut flakes and coconut sugar. Other delicious toppings could include chocolate drizzle or whipped coconut cream.
- Store in the fridge and consume the day-of, or freeze for a month and thaw immediately before eating. The coconut oil is what binds the cup, so when it warms up it becomes soft.
