A healthy recipe to end the month of January 🙂 I was positively surprised on how delicious these mini cherry pies without dairy, eggs or refined sugar turned out and couldn’t wait longer to share the recipe with you. This recipe was born from the request of our tea guests on Friday night – my father-in-law asked for a dairy free dessert preferably without sugar. So I made these mini pies from few ingredients we had at home… I used One Tribe Organic Coconut Oil, frozen pitted sour cherries and Aroy-D Coconut Milk (here it’s sold as Coconut Liquid, but it’s coconut milk with some solid lumps).
The crust is really simple and you can make it with or without cocoa powder. The dough is enough for one regular sized pie and makes about 15 mini pies (I made 12 according to the muffin tin, and had some leftover dough). Leftover dough gets really hard when refrigerated but can be used again after bringing to room temperature. I suppose a couple days in fridge is fine and it should even keep longer in freezer, but I have not tried that yet.
The pies have a very light taste of coconut and I’d say that’s purely from the whipped coconut milk on top as it’s strangely not tasting in the crust. So don’t be bothered about that – if you do not like the taste of coconut, you can totally leave the whipped coconut milk out and enjoy the cherry pies on their own.
If you try this recipe, please let me know how you like them! I’d love to see your comments, ratings and pictures!