If you’re looking for a dessert to make for a special occasion, this is the one! While this recipe is definitely a little bit more involved and time-consuming than most of my recipes, the extra time and effort are well worth it!
The crust and cake layers coupled with the cherry topping make for an amazing flavor combination. And once cut into, the three layers create a beautiful presentation that’s sure to impress.
Crust Ingredients:
- 1 cup almonds
- 1 cup dry pitted dates
- 1 cup oat flakes (I use gluten-free)
- 2 tbsp coconut sugar
Filling ingredients:
- 1-14oz can (398 mL) butter beans
- 2 cups cashews
- 1 cup coconut sugar
- 1 cup egg whites
- 1 cup almond flour
Topping Ingredients:
- 1-400g bag frozen, pitted, sweet cherries (about 3 cups)
- 1/2 cup coconut sugar
- 2 cups unsweetened applesauce
- 1/2 cup almond flour
- 4 tbsp cornstarch
Crust Directions:
Measure out the 1 cup of dried pitted dates and put them into a mug. Boil water and add just enough to the mug to cover the dates. Let them sit for 5 minutes. Once the 5 minutes is up, add all crust ingredients (including the date + water mixture) to the bowl of your food processor. Process until smooth.
Use coconut oil to grease a 9-inch springform pan. Transfer your crust to the bottom of the springform spreading it out evenly with the back of a spoon.
Set aside while you prepare the filling.
Filling Directions:
Begin by opening your can of butter beans. Put them into a strainer and rinse them very well. Transfer the well-rinsed beans to the bowl of your food processor (there’s no need to clean it out from making the crust). Add the remaining filling ingredients to the bowl of your food processor. Process until smooth.
Pour the prepared filling over the crust in your springform pan spreading it out evenly. Place the springform pan into preheated 350 degree Fahrenheit oven and bake for about 40 minutes or until the top is golden brown, edges lightly cracked, and a toothpick inserted into the center of the dish comes out almost clean.
( Side note: I usually put my springform pan on a cookie sheet before placing it into the oven. I do this because sometimes, some of the coconut oil seeps out of the springform and makes a mess in my oven. Evidently, it may be time for me to buy a new springform pan.)
While you wait for the crust and filling to bake, prepare the topping.
Topping Directions:
Begin by putting your frozen cherries into a microwave-safe bowl. Microwave them for about 1-2 minutes to help them thaw. Next, cut your thawed, pitted cherries in half.
Transfer the cherries into a stovetop pot with a wide base. Add the remaining ingredients with the exception of the cornstarch. Stir until well combined and set aside.
Measure out your cornstarch in a mug. Add cold water to the mug to just cover the cornstarch. Stir until the cornstarch is completely dissolved. Add the cornstarch + water mixture to your stovetop pot and mix to combine.
Place the pot on the stove and heat over medium-high heat stirring continuously. When the mixture begins to boil, you’ll notice that it darkens a little and thickens (about 3-4 minutes into boiling). Once you see this color / consistency change, remove the pot from the burner.
Set aside until the crust and filling are out of the oven.
Assembly:
Once the crust and filling are out of the oven, pour the cherry topping overtop smoothing it out evenly. Place the springform pan into the fridge and let cool for 6-8 hours. Once cool, use a butter knife to gently go around the outside of the cake to make sure it’s not sticking to the sides of the springform pan. Then, remove the sides of the springform pan, put the cake on a serving plate, and serve with fresh cherries.
Keep leftovers in the fridge.
Enjoy!
Desserts à la Mariane 