16 Jan raw cherry pie
gluten free, dairy free, cane sugar free
I’m a child of the 80’s. Therefore I can’t write this blog post without Warrant’s “Cherry Pie” playing over and over in my head… “Whoa yeah… sweet cherry pieeeeeeeeeee!!!” (If you haven’t heard of Warrant, get on You Tube and marvel at the awesome 80’s rock star hair!)
Thankfully this dessert is much better than my singing (yep, I think I’ll stick to my day job, which is bringing you awesome gluten free, dairy free desserts).
1 cup almonds
1 cup dessicated coconut
15 dried dates, soaked in water for 10 minutes
3 heaped tbsp cacao powder
1 tsp vanilla powder (you can substitute with sugar free vanilla extract or the contents of a vanilla pod)
coconut oil, for greasing the tin
1/2 cup coconut oil
2 cups of fresh cherries, pitted
1/3 cup honey
extra cherries for serving
let’s do this!
Pop your almonds and coconut into your Optimum blender and blend until it reaches a coarse, gravel-like consistency.
Add the dates, cacao and vanilla powder and blend on a low speed, stopping occasionally to scrape down the sides, until your becomes slightly sticky (you can test this by pressing a small amount between your thumb and forefinger).
Press the mixture into the base and up the sides of a 25-30cm flan tin with a loose base, which has been greased with coconut oil. I used this one from Ikea.
Next, blend all the filling ingredients on a medium to fast speed until super smooth.
Pour into your flan tin and refrigerate until set. If you like, you can transfer to the freezer and it will set faster.
Serve with fresh cherries stacked on top.