Dark Chocolate Cherry Tarts
Hello & Happy Thursday!
This recipe I created while having excess cherries and not enough time to eat them and of course wanting to get fancy with them instead of just throwing them in the ol’ green smoothie..
What’s great about this recipe is that its very versatile. You can use this same method to create any kind of fruit tart you’re craving in minutes!
What’s also amazing about this easy peasy recipe?!
it saves fruit that are on the verge of going bad
it costs next to nothing to make
has minimal ingredients
and less sugar content than half of the other vegan goodies you have access too
So the only question now is..
What are you waiting for.. lol ?!
- 2 1/4 cups all purpose flour
- 1/2 cup (more as necessary) coconut oil, cool enough to be solid
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 - 1/2 cups ice water
- 3 drops of sweet leaf Stevia chocolate drops
- 1/2 cup of Lily's vegan chocolate chips
- 1 tbsp arrowroot
- Place the flour, salt, and sugar in a food processor. Pulse to combine. Add solid coconut oil and pulse until mixture is crumbly and sticks together when squeezed.
- Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.
- (if you have a lot of crumbs it will make a flaky crust, if you need to have a more pliable dough add more water)
- Knead the dough until the right texture is achieved. Turn dough onto a clean, dry surface that has been dusted with flour.
- (If using the crust much later, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze, if using in a few hours place in fridge.)
- Use a rolling pin to roll the dough into a large circle and use extra flour to keep things from sticking as you go.
- Gently lift it onto your pie crust (little tears are fine, and you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate crust till you have the filling made and are ready to bake it.
- For all tears that you see smooth them out with coconut oil
- Bake for 5-7minutes on 350
- Remove from heat and add prepared cherry filling
- Top with Lily's vegan chocolate chips
- In a sauce pan on medium heat place cook cherries in pan for 6-10 minutes, after 3 minutes add chocolate stevia and arrowroot. Smash cherries and continue to stir. Once you notice it has thickened remove from heat and set aside.
- If you don't have chocolate stevia you can also use cacao with the cherries and use agave as a sweetener.
- Top with powdered sugar for an added touch