Ingredients
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For the Crust:
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1 cup gluten-free rolled oats
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½ cup almond meal (or use 1:1 ratio of whole wheat flour to almond meal if following a strict Paleo diet)
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¼ cup maple syrup
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¼ teaspoon salt
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¼ cup cold unsweetened coconut flakes (for pressing into the bottom of your pie dish)
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For the Filling:
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2 (14-ounce) cans sweetened condensed milk (do not use low-fat or light versions as they will not set properly)
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1 cup water
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¼ cup unsweetened cocoa powder
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½ cup raw cashews, soaked for at least 4 hours or overnight and drained well
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½ cup dates, pitted and chopped
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½ cup + 2 tablespoons melted coconut oil
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¼ teaspoon vanilla extract
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For the Topping:
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½ cup raw walnut pieces
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½ cup sliced fresh cherries (about 1 large or 2 small), plus more for garnish
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¼ cup unsweetened shredded coconut, toasted for a few minutes until golden brown
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¾ cup unswepttened desiccated coconut (optional)
Directions
Sub_title: A decadent and creamy chocolate cherry coconut pie that’s perfect for any occasion!
Description: This gluten-free, high-protein, oil-free, whole foods plant-based dessert is not only delicious but also good for you! It’s made with fermented sweet cherries, tart Montmorency cherries, and rich dark chocolate – all wrapped up in a flaky homemade vegan graham cracker crust. The best part? It comes together quickly and easily!
Ingredients:
For the Crust:
1 cup gluten-free rolled oats
½ cup almond meal (or use 1:1 ratio of whole wheat flour to almond meal if following a strict Paleo diet)
¼ cup maple syrup
¼ teaspoon salt
¼ cup cold unsweetened coconut flakes (for pressing into the bottom of your pie dish)
For the Filling:
2 (14-ounce) cans sweetened condensed milk (do not use low-fat or light versions as they will not set properly)
1 cup water
¼ cup unsweetened cocoa powder
½ cup raw cashews, soaked for at least 4 hours or overnight and drained well
½ cup dates, pitted and chopped
½ cup + 2 tablespoons melted coconut oil
¼ teaspoon vanilla extract
For the Topping:
½ cup raw walnut pieces
½ cup sliced fresh cherries (about 1 large or 2 small), plus more for garnish
¼ cup unsweetened shredded coconut, toasted for a few minutes until golden brown
¾ cup unswepttened desiccated coconut (optional)
Instructions:
Day Before:
1. Prepare the crust: In a food processor, combine the oats, almond meal, maple syrup, and salt. Process until the mixture resembles wet sand and starts to hold its shape when pressed between fingers. Add the cold unsweetened coconut flakes and pulse just until combined. Press the mixture evenly onto the bottom and slightly up the sides of a 9-inch pie plate. Place in the refrigerator to set while you prepare the filling.
Morning Of:
2. Prepare the filling: Drain and rinse the canned cherries, then pit them. Set aside. In a medium bowl, whisk together the sweetened condensed milk, water, cocoa powder, cashew cream base (soaked and blended cashews), and dates. Pour the mixture into the prepared pie crust.
Evening Of:
3. Bake the pie: Top the pie with the reserved pitted cherries and the walnuts. Cover the edges of the crust loosely with foil to prevent excessive browning. Bake at 350°F (175°C) for 1 hour and 15 minutes. Remove from the oven and let cool completely on a wire rack.
Assembly:
4. Make the topping: Melt the melted coconut oil in a small saucepan over low heat. Stir in the coconut manna or other liquid sweetener until dissolved. Brush the tops of the pie with the mixture and sprinkle with the toasted coconut, desiccated coconut (if using), and unsweetened shredded coconut. Allow to sit at room temperature for about 15 minutes before serving.
Storage:
This pie will keep in an airtight container in the refrigerator for up to 5 days. Let it come back to room temperature before serving.
Difficulty Level: Easy
Nutrition Facts:
Serving size: 1/8th of the pie (approximate)
Calories per serving: 245kcal
Total fat: 20g (Saturated fat: 1.5g)
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 29g (Dietary fiber: 10g)
Steps
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1
Done
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Prepare the crust: In a food processor, combine the oats, almond meal, maple syrup, and salt. Process until the mixture resembles wet sand and starts to hold its shape when pressed between fingers. Add the cold unsweetened coconut flakes and pulse just until combined. Press the mixture evenly onto the bottom and slightly up the sides of a 9-inch pie plate. Place in the refrigerator to set while you prepare the filling. Morning Of: |
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2
Done
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Prepare the filling: Drain and rinse the canned cherries, then pit them. Set aside. In a medium bowl, whisk together the sweetened condensed milk, water, cocoa powder, cashew cream base (soaked and blended cashews), and dates. Pour the mixture into the prepared pie crust. Evening Of: |
|
3
Done
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Bake the pie: Top the pie with the reserved pitted cherries and the walnuts. Cover the edges of the crust loosely with foil to prevent excessive browning. Bake at 350°F (175°C) for 1 hour and 15 minutes. Remove from the oven and let cool completely on a wire rack. Assembly: |
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4
Done
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Make the topping: Melt the melted coconut oil in a small saucepan over low heat. Stir in the coconut manna or other liquid sweetener until dissolved. Brush the tops of the pie with the mixture and sprinkle with the toasted coconut, desiccated coconut (if using), and unsweetened shredded coconut. Allow to sit at room temperature for about 15 minutes before serving. Storage: Difficulty Level: Easy Nutrition Facts: |
