Jess Rice
Jess Rice is a dedicated advocate of the plant-based lifestyle and has created gourmet, raw cuisine across the United States. Before diving into the restaurant world, Rice worked in entertainment PR a...
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
Crust
- 1 cup walnuts
- 1/2 cup raw unsalted sunflower seeds
- 1/2 cup medjool dates
- 1/4 teaspoon sea salt
Filling
- 4 local ripe peaches
- 1 cup multicolored raisins
- 5 medjool dates
- 1/4 cup bourbon
- 1/4 cup blackstrap molasses
- 1/4 cup maple syrup
- 1/2 cup nuts (walnuts or almonds are best)
- 2 tablespoons lemon 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!
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