For the crust, mix about a cup of raw walnuts, a handful of dates (pitted), a small handful of shredded coconut, and a handful of almonds until it all comes together. Press into the bottom of a baking dish. Slice peaches and place over the crust. For the coconut whipped cream, place a can of full fat coconut milk in the fridge overnight. Remove the solid layer leaving the coconut water for another use. Whip the coconut cream with a splash of agave for sweetness and top your tart. I also added blueberries and more slivered almonds. Enjoy!
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