Chocolate and cherries are just made to be together, aren’t they?

And this dessert contains so many health benefits, you just can’t feel guilty eating it!

Raw cacao is high in magnesium and antioxidants, while cherries also contain antioxidant compounds, along with vitamin C and anti-inflammatory properties. There’s also a therapeutic amount of coconut oil in this recipe—that’s your healthy fat intake for the day sorted.

Oh, and did I mention it tastes divine?

Base

1 cup almonds

1 cup desiccated coconut

15 dried dates, soaked in water for 10 minutes

3 heaped tbsp cacao powder

1 tsp vanilla powder (you can substitute with sugar free vanilla extract or the contents of a vanilla pod)

coconut oil, for greasing the tin

Filling

250g cashews

1/2 cup coconut oil

2 cups of fresh cherries, pitted

1/3 cup dark coconut syrup

extra cherries for serving

Let’s do this!

Pop your almonds and coconut into a food processor and blend until it reaches a coarse, gravel-like consistency.

Add the dates, cacao and vanilla powder and blend on a low speed, stopping occasionally to scrape down the sides, until the mixture becomes slightly sticky (you can test this by pressing a small amount between your thumb and forefinger).

Press the mixture into the base and up the sides of a 25-30cm flan tin with a loose base, which has been greased with coconut oil.

Next, blend all the filling ingredients in a high speed blender (or food processor) on a medium to fast speed until super smooth.

Pour into your flan tin and refrigerate overnight or until set. If you like, you can transfer to the freezer and it will set faster (about two hours).

Serve with loads of fresh cherries stacked on top.

 

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Assistant Editor: Cami Krueger/Editor: Bryonie Wise

Photo: courtesy Jules Galloway