Summertime and the living is – HOT! I bought some beautiful organic cherries and decided that I needed a cherry pie. Now, I don’t know about you, but I do not like to turn on my oven when it is hot outside. Can we just eat directly from the freezer?!! This is one reason I love raw food. Not only does raw food maintain nutrients and enzymes, but it requires minimal to no heat – less than 118 degrees to be exact. Also, did you know that studies have proven cherries aid in sleep duration and quality? They also contain anti-inflammatory properties. Go cherries! So, I got creative and made these delicious little desserts…after one bite, I thought, “this is bliss!” hence the recipe name – Raw Cherry Bliss. You gotta experience the bliss, my friends!
Raw Nut Crust
1 cup walnuts or pecans
1/2 cup Brazil nuts
6 Medjool dates
pinch of sea salt
Raw Cherry Filling
2 cups fresh cherries (can use frozen)
1/3 cup cherry or raspberry all-fruit preserves
1 T. chia seeds
1 t. vanilla
In the bowl of a food processor, combine walnuts, Brazil nuts, dates, and salt. Pulse until mixture becomes a coarse meal that is sticky.
You can line a muffin tin with plastic wrap and make 6 muffin-size desserts or you can make 4 individual mini-pie size desserts – it’s up to you. Divide ground nut mixture among muffin tin or pie pans and press evenly to make nut dessert crusts. Place these crusts in the freezer while you make the filling.
In the same food processor bowl, (no need to dirty another bowl!) combine fresh cherries, all-fruit preserves, chia seeds, and vanilla. Pulse until the cherries are broken down, but still have some texture to them.
Pour cherry filling into nut dessert crusts. Refrigerate for at least 4 hours or place in freezer for 1 hour to solidify the cherry filling. I think it is best to let these refrigerate overnight.
If using a muffin tin, remove the cherry bliss from the plastic wrap and serve. If using mini-pies, serve in the pie pan. You can top these little desserts with whipped coconut cream, if desired, or eat as is.