My appetite came back for the Fourth of July, and I made these delicious raw lemon/coconut/banana bars from This Rawsome Vegan Life. My family enjoyed them (except B who isn't a big coconut fan) and they took a whopping 10 minutes to make (not including refrigerator time), so I'll definitely make them again. This week's experiment is a different summer-friendly dessert. It requires minimal baking (setting the crust for 10 minutes) and uses seasonal fruit (I found beautiful dark sweet cherries on sale at Sprouts today!). The experiment is my take on this chocolate pie with almond crust and strawberry compote from Oh She Glows. I changed the flavors because chocolate + almond + cherry is one of my all-time favorite flavor trios (second only to green chile + cheese + potato...oh, cheese *sigh*).
This pie is a celebration of feeling better. It's also a celebration of cooking with booze since I was on Tylenol and not able to drink while I was sick.
Chocolate Amaretto Pie with Cherry Sauce - serves 8-10 depending on how you slice it
- 3/4 cup raw almonds
- 1 1/2 cup oats, separated
- 1/4 cup coconut oil
- 3 tbsp maple syrup (or the liquid sweetener of your choice)
- 7.5 oz coconut cream (or 1 15 oz can coconut milk chilled overnight to separate out the cream)
- 2 oz amaretto liqueur (I like D'Saronno)
- 1 12 oz bag semi-sweet chocolate chips
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of salt
- 1 lb sweet cherries
- 1 tbsp cornstarch
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
|Dough that smells as good as it looks!|
|Smells like a freshly-baked granola bar! YUM!|
Pitting the cherries is the worst part of the recipe. It's tedious, and I don't have any good tools or strategies for it. I just make a slice or two around the pit with a paring knife and pull the pit out with my fingers. It's messy, but it gets the job done.
|Cherry pitting or bloody murder?|
If you start with chilled coconut milk, carefully separate the cream from the watery part. If you start with coconut cream, congratulations: you win at reading directions. Just pour it into a medium saucepan over medium-low heat. Add the amaretto and the chocolate chips, stirring constantly until the chocolate is melted. Remove from heat and stir in the maple syrup, vanilla, and salt.
|I wish I didn't have to wait two hours to eat it!|
Pour the filling into the pie crust. Cover the pie with foil or plastic wrap and chill it in the freezer for at least two hours. After that, if everyone you're serving it to likes cherries, feel free to layer the sauce on top. Otherwise, reheat the sauce and serve it over individual slices.