Cherry season is here! You all know that summer fruit is one of my favorite things about summer. (Okay, maybe it’s a close tie between summer fruit and school being out!) But when cherries start showing up at the market, I know that summer has arrived.
I brought a Raw Chocolate Cherry Pie to our January Raw Foods Potluck. Now it was deep winter, so I had to use frozen cherries. But since fresh cherries are now plentiful I think this is the perfect time to share the recipe. What could be better than a cool slice of pie right out of the freezer on a hot summer day?
I have revised the recipe a bit, but with moving prep I did not have time for another photo shoot. Want to know what this Raw Chocolate Cherry Pie will actually look like? You’ll have to use a bit of your imagination. My original crust was made from almond pulp which made for a very wimpy crust. The new crust will be nuttier and chunkier. And the new topping is a frosting instead of the glaze above. What made such a big difference? COCONUT BUTTER! Luscious coconut butter. I’ll be sharing all about the difference between coconut oil and coconut butter soon.
The new frosting looks like this.
Much better, right? It’s creamy like a pudding. You can spoon it into the crust, and it will solidify in the refrigerator like a frosting. (Or you can just eat it from the bowl!)
Thank you for enduring the old photos with the new and improved recipe! It only took me 6 months to get it to you… Maybe someday I’ll reshoot, but for now, here’s the delicious recipe!
Raw Chocolate Cherry Pie
- 1 1/3 c. raw almonds, divided
- 5 dates, pitted, soaked in water for 30 minutes, then drained
- 1 tsp. raw coconut sugar
- 2 c. raw cashews soaked for 30 minutes
- 1 c. pitted cherries
- 3 T. raw cacao powder
- 1/4 c. water
- 1/2 tsp. cardamom
- 2 T. raw coconut nectar
1. Place 1 c. almonds, dates, and coconut sugar in a food processor and process until a sticky dough forms. Then add 1/3 c. almonds and pulse, leaving some almond chunks. Press batter into a pie pan and place in the freezer while you make the filling.
2. Make the filling by placing drained cashews and all other filling ingredients in a food processor and processing until smooth.
3. Spread filling into pie crust and place in freezer for an hour while you make the topping (and clean up).
4. Place all Cream Topping ingredients in the Vitamix or high-speed blender and blend. Stop to scrape down the sides and blend again several times until creamy.
5. Spoon Cream Topping onto the pie and spread to the edges. Decorate with fresh cherries and freeze until served.
If serving another day, make sure to take the pie out of the freezer to thaw before serving.
Makes one 9-inch pie
Have a slice!
- What’s your favorite summer fruit?
- What’s your favorite way to enjoy cherries?