Vegan Chocolate Cherry Crisp
Forget the flowers this year, show your Valentine’s Day love with this Vegan Chocolate Cherry Crisp. Warm, perfectly sweet, and bursting with delicious cherry flavor.
Servings 6
Ingredients
Filling:
- 3 cups dark sweet cherries, pitted and halved. Fresh or frozen that have thawed.
- ½ -1 tablespoon tapioca starch or corn starch, depending on how juicy your cherries are.
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Topping:
- ½ cup rolled oats GF, if needed.
- 2 tablespoon maple syrup
- tiny pinch of salt
- ¼ cup non dairy chocolate chips
- ¼ cup almonds, chopped.
Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients for filling the bottom of a small baking dish, coating the cherries well. Spread cherry mixture in an even layer in the bottom of baking dish. I used a 7 inch cast iron skillet. You may want to oil the dish lightly, but I didn't find it necessary.3 cups dark sweet cherries, pitted and halved., ½ -1 tablespoon tapioca starch or corn starch, depending on how juicy your cherries are., 1 tablespoon maple syrup, 1 teaspoon lemon juice
- In another bowl combine ingredients for topping and stir to throughly combine. Spread oat mixture evenly over top of cherries.½ cup rolled oats, 2 tablespoon maple syrup, tiny pinch of salt, ¼ cup non dairy chocolate chips , ¼ cup almonds, chopped.
- Bake for 25-27 or until bubbly around edges and oats have crisped and browned slightly.
- Allow to cool for about 10 minutes before serving. Top with vegan whip cream or ice cream, if desired.
Notes
If you use frozen cherries, thaw and drain away excess liquid.
