My Choc Cherry Pies are a sweet, delicious treat that we enjoyed after dinner. Although, they could be a great go to snack as well. Cherries and chocolate make a great combination. The sweetness of the cherries complements the bitterness of the raw cacao powder. All the ingredients work well to create a gluten free, dairy free, vegan dessert pie that tastes great.
Cherries are from a small tree and they have an intensely sweet flavour. They vary in colour from light red through to dark purple. The cherry is a member of the same fruit family as plums, peaches, apricots and funnily enough almonds. Cherries tend to be regarded as a dessert fruit for their use in crumbles, pies and black forest gateaux.
The humble cherry can be very healthy as they are packed full of antioxidants as well as vitamins, minerals and nutrients. Cherries have a number of health benefiting compounds that can contribute to the body’s overall wellness. They contain melatonin which helps cure insomnia and can maintain healthy joint function. It can also help the body to fight against cancer, ageing, headaches, promotes against diabetes and decreases belly fat.
So cherries are great for the body and taste delicious in these pies. My son loves cherries and he really liked these pies. I made these a few weeks ago and my jury (son and husband) thoroughly enjoyed them. As I mentioned earlier they can be a great dessert or a quick snack.
Makes 12 – 14
- Sharp knife
- Chopping board
- Small saucepan
- Food processor
- Rolling pin
- Large board
- Large circle cutter x 1
- Medium circle cutter x 1
- 12 muffin tin x 1
Ingredients for filling
- Cherries x 2 large handfuls (frozen or fresh)
- Maple syrup x 1 tbsp
- Ground cinnamon x 1 tsp
Method for the filling
- Remove the stones if using fresh cherries and roughly cut in half or if using frozen leave to thaw for a while and then roughly cut in half.
- Place the small pan on the hob and put on a low heat.
- Add in the cherries and maple syrup and let them reduce down.
- Sprinkle over the cinnamon and remove from the heat while you make the pastry.
Ingredients for the pastry
- Brown rice flour or gluten free oats x 150g plus extra flour for dusting
- Raw Cacoa Powder x 2 tbsp
- Pecans x 150g
- Coconut oil x 150g
- Medjool dates x 150g
- Oat milk x 20ml (or a milk of your choice)
Method for making the pastry
- Measure the pecans, brown rice flour or oats, coconut oil and dates using the scales.
- Put the pecans into the food blender first and blend.
- When the pecans have been ground add all the ingredients to the food processor and blend.
- When the pastry forms a large ball inside the food processor the pastry is done.
- Wrap in the cling film and place in the fridge for an hour.
Method for making the Choc Cherry Pies
- Preheat the oven to 180°C.
- Remove the pastry from the fridge and leave in a warm room for half an hour.
- Roll out the pastry to about a 1/4 cm thick.
- You can cut it and do it in sections.
- Plus this pastry is like playdoh so is very easy to mould together.
- You may need to use a lot of brown rice flour as the dough does stick to the board.
- Then using the cutter, cut 1 large round and 1 small round.
- Continue doing this until all the pastry has been used up.
- Place the larger rounds in the base of the muffin tray.
- Once the 12 holes have been filled with the pastry add the filling in.
- Brush the oat milk around the outside edges of the pie and place the smaller round on top.
- Brush more oat milk on the tops and place in the oven for about 8 – 10 minutes.
- Leave to cool completely and then transfer to a cooling rack until they are cold.
- Serve with coconut cream and maple syrup, then enjoy.
Choc Cherry pies are a simple and easy dessert. These pies do take time to make but for me, they are worth the effort. They can be frozen as well. So it means you can make these in advance and defrost them before eating. You could try serving them with cream or homemade custard, if you don’t like coconut cream. However you decide to eat them, as always, please enjoy.