Make the coconut bacon: preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Measure the coconut flakes out onto the parchment-lined baking sheet. In a small bowl, whisk together the olive oil, maple syrup, tamari, smoked paprika, smoked salt, and pepper. Pour the mixture over the coconut on the baking sheet. Massage the oil and spice mixture into the coconut, trying to coat every piece as evenly as possible. Spread the coconut out into a single layer.
Slide the baking sheet into the oven. Bake for 25 minutes, lightly stirring the coconut up at the halfway point. The coconut bacon should be deep brown and lightly crisp on the edges. It will crisp completely as it cools.
Make the dressing: in an upright blender, combine the cashews, water, lemon juice, maple syrup, lemon pepper seasoning, and salt. Blend on high until completely smooth. It should be the consistency of half & half cream. Transfer dressing t a sealable jar and store in the refrigerator until ready to use.
Set a grill or grill pan to high heat. Lightly brush the peach halves with olive oil and set them, face down, on the grill. Once char marks appear and the skin is peeling away from the peach, remove from the grill.
Portion greens into 4 serving bowls. Arrange tomatoes, avocado, and grilled peaches over the greens. Drizzle the salads with the tangy lemon pepper dressing and top with plenty of coconut bacon and freshly ground black pepper. Serve the vegan BLT salad immediately.