Directions
Subtitle: An elegant yet simple twist on classic chocolate cherry pie using coconut cream, matcha green tea powder, and a gluten-free graham cracker crust.
Ingredients:
For the Crust:
1/2 cup (60 grams) gluten-free rolled oats
1/4 cup (30 grams) tapioca flour
1/4 cup (40 grams) potato starch
1 tablespoon (15 ml) maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup (55 grams) unsalted raw almonds, ground into meal
2 tablespoons (30 ml) melted coconut oil
For the Filling:
1 can (400 ml) full-fat coconut milk, refrigerated overnight
4 medjool dates, pitted and soaked overnight (to soften)
1/2 cup (120 ml) water, heated to lukewarm
1/2 cup (120 g) unsweetened cocoa powder
1/2 cup (100 g) confectioners’ sugar
1/4 teaspoon baking soda
1 tablespoon arrowroot powder
1/4 teaspoon salt
2 tablespoons (30 ml) pure maple syrup
1/2 cup (120 ml) hot water
1/4 cup (30 g) chopped walnuts (optional)
For the Topping:
1 1/2 cups (210 g) pitted dark sweet cherries, rinsed and drained
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) cold water
1/4 teaspoon salt
1/2 cup (120 ml) vegetable broth (or more as needed)
Directions:
1. Prepare the crust: Preheat your oven to 350°F (180°C). Combine all crust ingredients in a food processor and process until the mixture resembles wet sand. Press the mixture firmly into a 9-inch (23 cm) pie plate, creating an even layer about 1/4-inch (0.5 cm) thick. Bake for 10 minutes, remove from the oven, and set aside.
2. Prepare the filling: Meanwhile, combine the first eight ingredients of the filling in a high-speed blender and process until smooth and creamy. Set aside.
3. Assemble the pie: Remove the 1/2 can of coconut milk from the fridge and open it carefully, leaving the thick cream at the top. Pour the chilled coconut cream onto the cooked crust, spreading evenly to cover the bottom. Add the prepared chocolate ganache filling, smoothing out the top. Sprinkle the optional chopped walnuts if desired.
4. Bake the pie: Carefully pour the filling mixture back into the blender and secure the lid tightly. Blend again briefly to mix any remaining coconut cream into the filling. Spread the mixture evenly over the coconut cream layer.
5. Cook the cherry topping: For the cherry topping, combine the cherries, cornstarch, and cold water in a small saucepan over medium heat. Stir well to dissolve the cornstarch, then bring the mixture to a simmer. Cook, stirring occasionally, until the liquid has thickened slightly and the cherries have broken down, about 10 minutes. Remove from the heat and set aside.
6. Finish assembling the pie: Arrange the reserved cherry mixture on top of the filling mixture, spacing them evenly. Brush the edges of the pie with vegetable broth to create a moisture seal between the crust and the filling. Place the pie on a baking sheet and bake for 20-25 minutes, or until the edges are lightly golden brown.
7. Allow the pie to cool completely before serving. Serve either warm
Steps
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1
Done
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Prepare the crust: Preheat your oven to 350°F (180°C). Combine all crust ingredients in a food processor and process until the mixture resembles wet sand. Press the mixture firmly into a 9-inch (23 cm) pie plate, creating an even layer about 1/4-inch ( |
|
2
Done
|
Prepare the filling: Meanwhile, combine the first eight ingredients of the filling in a high-speed blender and process until smooth and creamy. Set aside. |
|
3
Done
|
Assemble the pie: Remove the 1/2 can of coconut milk from the fridge and open it carefully, leaving the thick cream at the top. Pour the chilled coconut cream onto the cooked crust, spreading evenly to cover the bottom. Add the prepared chocolate ganache filling, smoothing out the top. Sprinkle the optional chopped walnuts if desired. |
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4
Done
|
Bake the pie: Carefully pour the filling mixture back into the blender and secure the lid tightly. Blend again briefly to mix any remaining coconut cream into the filling. Spread the mixture evenly over the coconut cream layer. |
|
5
Done
|
Cook the cherry topping: For the cherry topping, combine the cherries, cornstarch, and cold water in a small saucepan over medium heat. Stir well to dissolve the cornstarch, then bring the mixture to a simmer. Cook, stirring occasionally, until the liquid has thickened slightly and the cherries have broken down, about 10 minutes. Remove from the heat and set aside. |
|
6
Done
|
Finish assembling the pie: Arrange the reserved cherry mixture on top of the filling mixture, spacing them evenly. Brush the edges of the pie with vegetable broth to create a moisture seal between the crust and the filling. Place the pie on a baking sheet and bake for 20-25 minutes, or until the edges are lightly golden brown. |
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7
Done
|
Allow the pie to cool completely before serving. Serve either warm |
