1. Preheat oven to 400 degrees. Toss whole peach halves in coconut oil and sugar. Lay halves, cut side up, on a baking sheet and roast for 35 minutes or so, or slightly browning and very tender. Allow to cool, and cut into small chunks. Set aside.
2. Blend almond milk, cashews, dates, vanilla, ginger, and cinnamon in a high speed blender till smooth. Pour over chia seeds. Wait five minutes, and stir with a fork. Wait another five minutes, and stir again. Stir ten minutes later and then allow pudding to sit for at least several hours, or overnight. I much prefer the texture of chia pudding once it has sat for a full 12-24 hours!
As the chia pudding sits, it may thicken up considerably. Add more almond milk as needed.
3. When pudding is ready, stir in peaches. Serve!