No Bake Vegan Black Cherry Pie
Hello & Happy Friday!!
As I type this I’m laying on the beach surrounded by palm trees. However, after nearly 6 days of this.. I’m actually excited to get back home and get cooking! lol (I know, I’m crazy)
Perhaps from pushing thru 6 years of college, I’ve evolved to become one of those people who just loves to work and create. It takes A LOT for me to simply slow down and take a breather from work and life and be content. That being said, I’m elated to share a recipe that is near and dear to me that I literally made the day before I left town. (b/c its just that quick n easy!) .
Growing up my mother worked full time and never was savvy in the kitchen. Everything was a “roast”, she never used fresh herbs, everything was prepackaged, and the list goes on. However, there was one dessert she would make for the holidays that we all knew and loved through and through..
and its this staple cherry dessert!
The original calls for homemade whip with heavy cream, canned cherries, and the crust also had pecans, but with a few modifications you can skip all of that and achieve a better version that’s animal product free and more nutrient dense!
What I love about this dish is, everything! It’s effortless, affordable, involves a handful of ingredients, requires no baking, is one of my husbands now favorite desserts, and is perf for summer entertaining!
If you love a classic effortless vegan dessert that will make you look like a true iron chef.. You have to try this recipe for a vegan No Bake Black Cherry Pie!!
Why this recipe rocks:
Want to see just how quick & easy this recipe is?!
Watch this clip above!!
Yields 6 to 8 slices
30 minPrep Time
30 minTotal Time
- 1 cup graham cracker crumbs
- 1 cup pitted dates
- 1/3 cup coconut oil
- 1 tsp cinnamon
- Coconut whip:
- 2 cans full fat coconut (chilled for at least a few hours)
- 1 tsp almond extract
- 1 tbsp corn starch
- 1lb cherries, halved, pitted
- 1/3 cup sugar
- 1 tbsp corn starch combine w/2tbsp water
- Cherries: Place all of the pitted cherries in a pan over medium heat. Cook for 5 minutes, add the sugar and corn starch mixture. Cook for 15 to 20 minutes until the cherries are broken down and the sauce has thickened.
- Crust: Place graham crackers in a food processor, pulse until smooth. Add the pitted dates, cinnamon, and coconut oil. The mixture should begin to come together. Remove from processor and press into a pie dish. Chill in the fridge while you prep the remaining parts.
- Coconut whip: Throw everything in the bowl of a standing mixer, combine until smooth, set aside in fridge to chill.
- To assemble, layer the cherries on top of the pie crust and then the coconut whip.
If you want to add more texture, throw in some pistachios or pecans in the crust portion!