Ingredients
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For the Crust:
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2 cups (280g) rolled oats (not instant)
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1/4 cup (50g) tapioca flour
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1 tablespoon cocoa powder
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1 teaspoon salt
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1/2 cup (120ml) cold-pressed canola oil*
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For the Filling:
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1 1/2 cups (200g) pitted medjool dates, roughly chopped
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1/2 cup (120g) unsweetened cacao powder
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1/4 cup (60ml) maple syrup or honey**
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1/4 teaspoon vanilla extract
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1/4 teaspoon salt
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1 1/2 cups (300g) frozen sweet cherries, thawed and drained
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For the Topping:
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1 cup (200g) raw cashew halves
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1/4 cup (60ml) maple syrup or honey**
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1/4 cup (60g) melted dark chocolate chips (about 1 ounce or 28g)
Directions
Sub_title: A Rich and Decadent Dessert That’s Both Vegan and Gluten-Free
Description: This easy-to-make pie is perfect for any occasion, thanks to its delicious chocolate cherry filling, creamy coconut whipped cream, and crumbly gluten-free crust. It’s also oil-free, refined sugar-free, and packed with healthy fats from nuts and seeds!
Ingredients:
For the Crust:
2 cups (280g) rolled oats (not instant)
1/4 cup (50g) tapioca flour
1 tablespoon cocoa powder
1 teaspoon salt
1/2 cup (120ml) cold-pressed canola oil*
For the Filling:
1 1/2 cups (200g) pitted medjool dates, roughly chopped
1/2 cup (120g) unsweetened cacao powder
1/4 cup (60ml) maple syrup or honey**
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups (300g) frozen sweet cherries, thawed and drained
For the Topping:
1 cup (200g) raw cashew halves
1/4 cup (60ml) maple syrup or honey**
1/4 cup (60g) melted dark chocolate chips (about 1 ounce or 28g)
Instructions:
Step 1: Prepare the crust: In a food processor, combine all crust ingredients except the oil and process until the mixture resembles wet sand. Add the oil and pulse until the mixture comes together in clumps. Press the mixture into a 9-inch (23cm) springform pan or pie plate and bake for 10 minutes. Set aside to cool while you prepare the filling.
Step 2: Make the filling: Place the filled dates, cacao powder, maple syrup or honey, vanilla extract, and salt in a high-speed blender and process on high until smooth and thick, about 2-3 minutes. Stir in the cherries.
Step 3: Assemble the pie: Pour the chilled filling over the cooled crust and spread evenly using a spatula or back of a spoon. Top with the prepared cashew topping.
Step 4: Bake the pie: Cover the edges of the pan loosely with foil to prevent burning and bake for 30-40 minutes or until the center is set. Remove from the oven and let cool completely before serving.
Serving suggestion: Serve the pie chilled or at room temperature, garnished with fresh cherries and mint leaves if desired. Enjoy!
Difficulty level: Easy
Nutrition Facts per serving (approximate):
Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 400mg | Fiber: 5g | Sugar: 14g | Vitamin A: 10%DV | Calcium: 5%DV | Iron: 3%DV
Total Time: Prep + Cook = 1 hour
Note: *You can use your favorite nut butter instead of making the cashew topping. **Use agave nectar or more maple syrup if you prefer a sweeter pie.
