Photo: Natalie Levin
Chocolate and cherries is such a great combo in desserts. The sweetness of the cherries goes perfectly with the bitterness of the chocolate, and creates a great taste together.
This chocolate and cherry pie is vegan, gluten free, requires no baking and so easy to make. You’re simply gonna love it!
Photo: Natalie Levin
Vegan Chocolate and Cherry Pie
24 cm round pie pan
For the crust:
250 grams nuts (any kind you like)
200 grams date-spread
50 grams dark chocolate chips
20 grams (2 tbsp.) cocoa powder
50 grams (1/2 cup) oats (or coconut for gluten free version)
Pinch of salt
For the chocolate cream:
150 grams dark chocolate 60% cocoa solids
150 grams coconut cream (at least 17% fat)
Decoration:
Fresh cherries
Photo: Natalie Levin
Preparation:
- Crust: in a food processor with a steel blade, place nuts, date-spread chocolate, cocoa powder, oats and salt and blend until smooth. If the mixture is too soft – add another 20-30 grams of nuts.
- Transfer the mixture to the baking pan and press down to the base and sides to form a crust.
- Cool in the freezer for about an hour.
- Chocolate cream: chop the chocolate and put in a bowl.
- Add coconut cream and melt together in the microwave or over double-boiler, until everything is melted and the mixture is uniform.
- Pour the chocolate cream into the cold crust and straighten the top.
- Cool in the freezer for about 30 minutes for the cream to set.
- Remove the pie from the pan, decorate with fresh cherries on top and serve.
Notes:
- You can use any type of nuts you like.
- It is important to work with cold coconut cream and use only the hardened part.
- Instead of cherries you can decorate the pie with any other fruit you love.
- Keep the pie in a closed container in the refrigerator for up to 6 days.
Photo:Natalie Levin