A delicous way to show off summer stone fruit – lightly spiced peaches roasted till sweet and layered with homemade vegan vanilla bean pudding and granola!
I’ve become recently obsessed with roasting ALL THE FRUITS to bring out there most jammy/sweet/dessert-y side, and damn do peaches rise to the occasion. I adore them simply spooned on top of vanilla ice cream (or let’s be real, spooned straight from the pan), or layered into these yummy jars. We got homemade vanilla bean pudding – dairy-free made with a mix of almond and coconut milks – yogurt, and granola for a little crunchy contrast. Other stone fruits would absolutely work here too.
I can’t say I have TONS of peach recipes on the blog, but a couple other favorites from years passed: this Peaches & Cream Crisp and this Peach Coffee Cake. In case you are on a major peach kick and/or got a little carried away with summer fruit shopping and bought way more than you know what to do with (hi hello me too).
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
A delicous way to show off summer stone fruit – lightly spiced peaches roasted till sweet and layered with homemade vegan vanilla bean pudding and granola!
Ingredients
Vanilla Bean Pudding
- 1 cup (240g) almond milk
- 1 cup (240) full-fat coconut milk*
- 1/4 cup (35g) coconut sugar
- 3 tbsp (23g) arrowroot**
- Pinch of salt
- 1 vanilla bean***
Roasted peaches
- 2 cups peaches, sliced (fresh or frozen)
- 1–2 tbsp coconut oil
- 1–2 tbsp coconut sugar
- Dash of cinnamon
Granola and yogurt for layering
Instructions
- Preheat the oven to 425ºF.
- Toss peaches with coconut oil, coconut sugar, and cinnamon.
- Spread out on a lined baking sheet, and roast for 20-25 minutes at 425ºF.
- While the peaches are roasting, combine almond milk (reserve 1/4 cup), coconut milk, coconut sugar, and salt in a saucepan. Scrape out the seeds from the vanilla bean and add them to the pot along with the pod.
- Bring to a boil over medium low heat, whisking frequently.
- Dissolve the arrowroot starch in reserved 1/4 cup milk.
- Once the mixture is boiling, pour in arrowroot mixture whisking constantly.
- Keep cooking/whisking over medium heat until thickened (3-5 minutes).
- Transfer to a heat proof bowl, fish out vanilla bean pod, place a piece of plastic wrap on top (touching the pudding to prevent a top layer from forming), and cool. You can even prepare the day before and chill overnight.
- Divide the cooled pudding into two jars, layering with yogurt and granola. Top with roasted peaches and enjoy!
Notes
*You can use all almond milk (or anther kind of milk), but the higher fat content of the coconut milk will make the pudding richer. **Tapioca or corn starch will work too. ***Can sub vanilla extract, whole beans do give a stronger flavor though.
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 28g
- Sodium: 138mg
- Fat: 21g
- Saturated Fat: 18g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
Keywords: dairy free, easy, summer, fruit, roasted, vanilla bean, granola, yogurt, parfait
CLICK BELOW TO PIN
This treat sounds amazing! My brain is reeling thinking about the soonest possible moment I can make it! Seriously a genius healthy yet indulgent pudding that could be an amazing canvas for just about anything. I just bought some vanilla bean paste, and this is clearly the best possible summer dessert for it! Oh, and just made a PB version of your chocolate pie and Life.Forever.Changed!
Oooh vanilla bean paste is such a gem of an ingredient, I hope you make the delicious most of it! I’ve had a few beans in my pantry for a while and this pudding definitely lets the flavor come through well😋 Also um GENIUS addition to the choc pie, I must try that now!!
this looks absolutely amazing 🤤 I don’t have any peaches but we’ve got apples, I think I’ll swap them out in this case. When peach season comes around down here in Australia, this will be the first thing I make 😍 also, love the new look ❤️
Ooooh I love that plan, baked apples are so good too😋 Let me know what you think when you do Marquis!
Hi Natalie,
This looks amazing! Really want to try but we can’t do almond milk in our family. Have you tried using just coconut milk?
Sure all coconut will work! You can use all full-fat or use half full fat and half light depending on how rich you want it 🙂