Celestial Greek Delight – A Vegan Dessert Extravaganza

Allergens

Tree Nuts (almonds and pistachios)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 3/4 cup raw cane sugar
• 1/4 teaspoon sea salt
• 2 cups fresh cherries, pitted and halved
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 tablespoon lemon zest
• 1/2 cup pistachios, roughly chopped

Instructions

1. Preheat the oven to 350°F (180°C). In a medium bowl, mix together the almond flour, melted coconut oil, raw cane sugar, and sea salt until well combined. Press this mixture into the bottom of an 8 inch round cake pan.
2. Bake the crust for 15 minutes, or until lightly golden brown. Remove from oven and let it cool completely on a wire rack.
3. In a separate bowl, combine the cherries, cornstarch, and vanilla extract. Gently toss to coat the cherries evenly.
4. Pour the cherry mixture over the cooled crust. In a small saucepan, warm the coconut milk with lemon zest until it just begins to steam. Remove from heat and let it infuse for 5 minutes.
5. Strain the infused coconut milk into a bowl, discarding the lemon zest. Pour this milk evenly over the cherry layer. Sprinkle chopped pistachios on top for added crunch.
6. Refrigerate the dessert for at least 4 hours or overnight to set. When ready to serve, remove from the refrigerator and let it sit for about 10 minutes before slicing into wedges.

Chef’s Insight

The balance of sweet cherries, tart lemon zest, and crunchy pistachios creates a symphony of flavors that will delight your senses.

Notes

Adapt this recipe to include other seasonal fruits or nuts according to your preferences.