I’ve been in a rut. Stuck. I’ve been making the same handful of things over and over, spending the least amount of time in the kitchen as possible. Living on giant bowls of fresh sweet cherries and big shredded cabbage salads. Delicious, but nothing to write about.
Then along comes the Raw Mini Pie challenge from the great Lisa and Nicole. I’ve entered their previous two challenges, the cake pop challenge and the ice cream sandwich challenge. Okay, okay, I’ll get off my butt and come up with something.
Besides, I’ve been looking for an excuse to use these:
Aren’t they cute? They’re Scandinavian Sandbakkel tins. You’re supposed to use them to make these insanely buttery cookies. I picked them up at a garage sale a year or two ago, and they’ve sat in my cupboard ever since. Mocking me. (Um, I don’t like insanely buttery cookies. Why did I buy them? Apparently, I’m a slave to nostalgic heritage. I mean I am part Scandinavian. So, I should like them. Right? Just like I should like rosettes and krumkake and lefse.)
Anyway, they make the perfect mini pie tins. Yay!
And, how beautiful are these cherries?
It’s the height of cherry season around here. I could live on these.
Well, maybe on those and chocolate.
Let’s put them together, shall we?
Triple Chocolate Cherry Pie (raw, vegan, grain-free)
1 cup (112 g) raw cashews
1/3 cup (73 g) packed, pitted dates
1/4 cup (30 g) raw cacao powder
1 T. (14 g.) melted coconut oil
2 T (20 g) dried cherries
Put cashews in the bowl of the food processor and pulse until you have a very fine meal. Add the rest of the ingredients and pulse until the dough comes together in a ball. Divide dough between your tins and press into tins. (I made 5 sandbakkel tins and 1 mini tart. I used a heaping tablespoon for each sandbakkel tin and a couple of tablespoons for the mini tart.) Put prepared tins into the fridge.
1 1/3 cups chopped sweet cherries (about 2 cups whole cherries) (divided use)
1/3 cup chopped tart cherries
1/3 cup dried bing cherries
2 T. raw agave syrup
1 t. ground chia seed
Put the 1 cup of sweet cherries in a bowl with a cover and set aside. In the bowl of the food processor, put the 1/3 cup sweet cherries, the tart cherries, the dried cherries, and the agave syrup. Process until syrupy. Add the chia seed and pulse to combine. Pour mixture over reserved chopped cherries, stir, cover and chill for at least 30 minutes. (Can be left overnight.)
Whipped Chocolate Topping
100 g. young coconut meat (this was just under 1 full coconut)
3 t. raw agave syrup
1/2 T. raw cacao powder
2 t. ground chia seeds
seeds scraped from 1/2 inch vanilla bean
Put all ingredients into the bowl of a small blender. (I used a magic bullet type blender.) Blend until smooth. Chill at least 30 minutes.
Place 1 heaping tablespoon cherry filling into each sandbakkel tin. Top with a spoonful of chocolate whipped topping. If desired, sprinkle with a few raw cacao nibs.
Interested in more seasonal recipes? Check out Seasonal Sundays. Or how about recipes containing good for you foods like cherries and cacao (oh okay – or veggies)? Then, check out Wellness Weekends. For more slightly indulgent recipes, check out Slightly Indulgent Tuesdays.