Add silken tofu, honey, 5 tbsp of peach nectar, maple syrup, and lemon to blender. Blend all ingredients until smooth (about 45 second to 1 minute).

Spoon into ramekin or glass of choice. Place in freezer for 1 hour.

In a bowl, add oats, coconut sugar, vanilla extract, cinnamon, nutmeg, and mix.

Once mixed, add mixture to a skillet on low-medium heat with vegan butter and continue mixing until it reaches golden brown.

In a separate saucepan over low-medium heat, add coconut milk and the rest of the peach nectar. Bring to a simmer until thoroughly combined.

Let cool, add to blender with peach halves.

Pour peach sauce over the refrigerated peach mousse. Let set for 1 hour in the freezer.

Add peach slices, oat crumble, and enjoy!