Peach, Bourbon & Blackstrap Molasses Tart

June 22, 2016

This recipe is courtesy of Vegan Chef Jess Rice, formerly of Avo. It is completely no-cook. It can be served as a fruit crumble or pressed into a pie shell and cut. We used a local whiskey (Black & Tan) from the artisan distillery, H Clark Distillery in Thompson Station.

Ingredients

1 cupwalnuts

1/2 cupraw unsalted sunflower seeds

1/2 cupmedjool dates

1/4 teaspoonsea salt

4local ripe peaches

1 cupmulticolored raisins

5medjool dates

1/4 cupbourbon

1/4 cupblackstrap molasses

1/4 cupmaple syrup

1/2 cupnuts (walnuts or almonds are best)

2 tablespoonslemon juice

Preparation

1. Pulse all crust ingredients in food processor until crumbly dough forms.

2. Press into pie pan and set aside.

3. Large dice ripe peaches and transfer to mixing bowl.

4. In food processor, pulse pitted dates, lemon, bourbon, and maple until mostly smooth.

5. Pour into mixing bowl and toss peaches, raisins, 1/2 cup of nuts, until well-covered.

6. Pour into pie pan over crust and drizzle molasses. Enjoy!