To make the crust, place walnuts, almond flour, shredded coconut, coconut oil, honey, and cinnamon in a food processor. Process until the mixture becomes sticky and comes together.

Remove the mixture and press it into a tart pan with a removable bottom. Refrigerate for at least 30 minutes.

While the crust is in the refrigerator, beat together the yogurt and honey until well combined. Pour it into the tart shell and use a rubber spatular to spread it evenly. Place the tart back in the refrigerator.

Cut the peaches while the tart is in the refrigerator. Cut each peach in half and then thinly slice. After 30 minutes, arrange the peach slices over the filling. Drizzle with extra honey if you have a sweeter preference.