Line a 9x5-inch loaf pan with parchment paper.
Put the Almonds (3/4 cup) into a food processor and pulse until it becomes almond meal. Make sure not to over-process them, or they will become almond butter.
Place the Walnut (3/4 cup), Medjool Dates (6), Coconut Oil (2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/8 teaspoon) in the same food processor with the almond meal and process until a crumbs form.
Check that the crumb sticks together when you pinch it with your fingers. If not, add a teaspoon of water at a time until it does. Press crust on the bottom of a loaf pan.
Whisk the Brown Sugar (1/4 cup) into the plain Greek Yogurt (3/4 cup). Spread yogurt over the crust in the loaf pan.
Slice ripe Peach (3) and layer on top of the yogurt.
Chill until ready to serve. Remove from loaf pan and cut into squares.