CHOCOLATE CHERRY ORANGE PIE


By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes + 15 minutes of freezing time. 8 servings, gluten-free, vegan, raw.

Ingredients

Crust:
  • 1 cup soft dates, diced
  • 1 cup quinoa flakes
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • ¼ cup coconut milk beverage
  • 1 tablespoon vanilla extract of natural cherry extract
Filling:
  • 2 cups frozen pitted cherry
  • 2 tablespoons raw cacao powder
  • 1 orange, peeled
  • ¼ cup coconut milk beverage
  • ½ teaspoon husk powder or pectin powder
  • 50g of 70% and over of dark chocolate to melt
  • 1 tablespoon cherry extract

Directions

  1. Place all the ingredients for the crust into a food processor and blend until everything is well mixed.
  2. Grease a pie pan and flatten the crust mixture at the bottom with your hands to make it even and tight.
  3. Place the crust into the freezer while you prepare the filling.
  4. In a blender, blend all the other ingredients except for the 50g of chocolate to melt.
  5. Pour this fruity mixture into the crust and flatten with a spatula.
  6. Melt the chocolate using a double boiler. When it is melted pour the chocolate quickly on the fruit mixture and flatten right away before it hardens with a spatula. Make sure you spread the chocolate everywhere.
  7. Before serving it I suggest you let it freeze for 15-20 minutes in the freezer, then cut and serve. If you want to eat it another day, keep the pie in the fridge and before serving place it in the freezer for 10-15 minutes before cutting.
  8. Enjoy!

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