Fill a medium pot with water and heat over high to bring to a boil.

Meanwhile, set oven to preheat to 375 degrees F.

While your water comes to a boil and the oven preheats, make the granola. Chop up the pecans and, macadamia nuts with a knife. Move to a small bowl and mix with the sliced tiger nuts and set aside.

Prepare your baking dish by coating it with 1 Tablespoon of the coconut oil.

Remove peaches with a slotted spoon (or drain with a colander) and place peaches in a bowl of ice. Skins should peel off easily with your fingers.

Cut the peeled peaches in half and remove the pit. You can use a spoon to scrape out any tough areas that remain when the pit is removed.

Place halved peaches in dish cut side up.

Brush each peach half with the remaining 1 Tablespoon of coconut oil.

Bake 20 minutes or until tender.

While peaches bake, make your whipped coconut cream. You can dry out the bowl that had the ice in it and use that same bowl.

Empty only the thick contents of the can of coconut cream into a medium bowl. You can add the remaining coconut water slowly, 1 teaspoon at a time until you reach the desired thickness. If you like thicker whipped cream, you may choose not to add any of the water at all. If you like thinner whipped cream, you may add 2 to- 3 teaspoons or more of the liquid.

Whisk together the cream, vanilla powder, and stevia. (You can add more stevia to taste or use monk fruit powder.)

When the peaches are tender, remove from oven and serve immediately. Add a dollop of whipped coconut cream and granola to the top of the peaches.