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Peach & Almond Cream Torte

Peach Almond Cream Torte


  • ¼ cup Elmhurst Almond Milk
  • 2 cups Graham Cracker Crumbs
  • ⅓ cup Packed Brown Sugar
  • ½ cup Vegetable Shortening, Melted
  • 2 Peaches
  • ¼ cup Sugar, Granulated
  • 1 (14-oz. can) Unsweetened Coconut Milk
  • 2 tbsp Sugar, Granulated
  • ½ tsp Vanilla Extract


  1. Preheat oven to 350°F.
  2. In a small bowl, mix together the graham cracker crumbs, brown sugar, and vegetable shortening.
  3. Divide the mixture into 4 equal portions and form each into a 4-inch ring mold.
  4. Place the unmolded shells on a greased baking pan, bake for 10 minutes and then let them cool at room temperature.
  5. While the crust is cooling, peel and thinly slice the peaches.
  6. Toss the peaches in ¼ cup of sugar in a small mixing bowl.
  7. In a mixer, combine the Almond Milk, coconut milk, sugar, and vanilla extract. Whip until medium peaks form.
  8. Once the shells are cooled, top each one with peach slices until completely covered in a pinwheel shape.
  9. Bake the shells again for about 5-10 minutes until the peaches are softened.
  10. Top with the cream mixture and serve immediately.