Lighten up your summer desserts, but don't compromise on taste. The following roasted peaches and cream recipe avoids sugar, butter and dairy. Instead, it looks to coconut milk and coconut oil to create the decadence needed for any dessert meal while still keeping the entire experience a joy, not a guilt-trip.
As for a healthier sweetener, this recipe nixes the sugar - and even honey - for a sweetener lower on the glycemic index: maple syrup. If you are looking for a delicious go-to seasonal summer treat that is also good for you, this peaches and cream recipe is the perfect place to start (and probably finish!).
Maple Roasted Peaches with Vegan Vanilla Cream Topping
For the peaches:
- 4 large peaches
- 4 tablespoons coconut oil
- 1/4 cup maple syrup
For the vanilla cream topping:
From the Organic Authority Files
- 1 can BPA-free coconut milk, chilled
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Halve and core the peaches. Place the halves into a baking tray with the cut sides facing upwards. Top each with 1/2 tablespoon of the coconut oil. Drizzle all the halves evenly with the maple syrup. Pop into the oven for 20 minutes, making sure to keep an eye on them so they don't burn. You want them to brown slightly, with a caramelized tint, and to be warm and tender throughout.
While they cook, prepare the vegan cream sauce. Scoop out the thick part of the coconut milk (you can save the liquid for a smoothie or juice). Stir in the maple syrup, cinnamon and vanilla until evenly combined and smooth.
Assemble each half on its own plate with a dollop of the cream sauce. Atop the peaches and cream, you can add your choice of garnish, such as fresh mint, chopped nuts, dried fruit or more honey. Enjoy!
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Photo Credit: Alby Headrick