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Cherry Chocolate Summer Pie

CHRISTMAS

SERVES 12
NUT FREE, GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE

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PIE BASE (or Nut Free Bliss Ball Mix)
¼ cup pepitas (pumpkin seeds)
¼ cup sunflower kernels
25 fresh medjool dates, deseeded
1 cup desiccated coconut
2 Tablespoons raw cacao powder
¼ cup cacao nibs
½ teaspoon salt flakes

CHERRY CHIA JAM
1 ½ cups fresh pitted cherries
¼ cup water
2 Tablespoons rice malt syrup
2 Tablespoons chia seeds
400g coconut yoghurt
150g fresh cherries to garnish
¼ cup desiccated coconut, sieved to garnish

HOW YOU MAKE IT
Prepare a loose based tart or pie tin and line the base with some baking paper.

To make the pie base, place pepitas and sunflower kernals into a high-powered blender or food processor and blitz until a fine ‘flour’ forms. Add dates, coconut, cacao powder and nibs, salt flakes and blitz until the mixture is smooth like a paste. If the mixture is too dry and doesn’t come together, add a little water, a teaspoon at a time until it sticks together.

Press the mixture evenly into the prepared tart or pie tin. Place in the fridge to firm up.

To make the cherry chia jam, place cherries, water, rice malt syrup and chia seeds into a small saucepan over medium heat, bring to the boil and then reduce the heat to low and gently simmer, use a wooden spoon to break up the cherries and stir occasionally.

When cherry jam is of a thick and jammy consistency, turn off heat and add to food processor, blitz until smooth-ish and then allow to cool a little before pouring into the pie base.

When jam is cool scoop yoghurt on top of the cherry jam and decorate with cherries and sprinkle with coconut. Allow pie to sit in the fridge to firm up for at least 4 hours before serving. This pie keeps well and you can prepare a day in advance. Serve chilled.

Tip: If you are using canned cherries for this recipe, give them a good rinse, as the syrup they have been stored in may be very sugary and sweet.