Vegan Cherry Pie w/ Coconut Chocolate Crust

🧂 Ingredients

• 1 cup unsalted macadamia nuts
• 3 tbsp unsweetened cocoa powder
• 2 tbsp unsweetened shredded coconut
• 2 tbsp hemp seeds
• 2 tbsp pure maple syrup
• 1/8 tsp sea salt
• 4 cups raw sweet cherries

  de-stemmed & pitted
• 14 ounces coconut milk

  full-fat, well-chilled
• 1 tsp pure maple syrup
• 1/4 tsp pure vanilla extract
• cacao nibs

  optional, for garnish

Instructions

• 1 Place macadamia nuts, cocoa powder, shredded coconut, hemp hearts, 2 tablespoons
  of maple syrup, and sea salt in a food processor bowl, and process until nuts
  are finely chopped and mixture is well combined. Divide mixture evenly, and
  press in to 4 individual mini pie/tart dishes. Chill in refrigerator until ready
  to be filled.
• 2 Wash cherries, discard stems, and removed pits with a cherry pitter. Set aside
  while you whip the coconut cream.
• 3 Separate coconut liquid from thick coconut cream, and place the thick cream in a
  chilled mixing bowl.* Using a hand mixer, whip coconut cream, ~5-8 minutes,
  until it is the consistency of whipped cream, then mix in vanilla extract and
  remaining 1 teaspoon of maple syrup.
• 4 Remove mini pies/tart crusts from the refrigerator, divide cherries in to 4
  equal servings, and place on top of crusts. Top each tart with 1-2 tablespoons
  whipped coconut cream, and sprinkle optional cacao nibs on top. Serve
  immediately, or chill in refrigerator until ready to eat.

Nutrition Info