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Recipe adapted from the Tropical Fruit Tartlets in Practically Raw Desserts by Amber Shea Crawley
For the crust:
2/3 cup sunflower seeds
1/3 cup ground flax seeds
1/2 cup unsweetened shredded coconut
1/8 teaspoon sea salt
2/3 cup pitted dates, chopped — plus a few more if needed
2 teaspoons grated ginger
For the cream filling:
1/4 cup coconut butter
2 tablespoons non-dairy milk or water
1 teaspoon ginger juice (made by pressing grated ginger through a strainer)
For the peaches:
3-4 ripe peaches
Squeeze of lemon juice (optional)
Special equipment:
4 (4-inch) tart pans with removable bottoms
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