I wish everyday was summer.
Winter squash, pears, chestnuts, and potatoes are all great, but I would totally give them up to have a year of cherries, strawberries, greens, lettuces, stone fruits, melons, and delicate herbs.
I’m my happiest this time of year. Even the season’s tremendous thunder storms, humidity, and heat fill me with joy. I look out my window and see green, a heavenly sight after months of frozen tree branches. My world is in technicolor!
Of course I desire the radiance of the season to be represented via its bounty on my plate. To maintain the brightness of the produce I eat, I’ve been having a lot of it raw. Including dessert. Raw or no-bake desserts are easy to make, and healthier (sometimes). This cherry crumble uses no refined flours, and very little refined sugar (just what’s in the chocolate chips). Caramely Medjool dates act as the sweetener, as well as the binder. Toasted walnuts give it a comforting quality, and along with the chocolate chips, remind me of a cookie. I love this beautiful summer dessert. I hope you will too <3
I think this crumble is better the second day. So, if you can, plan on making it the day before you want to serve it. This will allow all of the flavors to marry.
- 4 cups ripe cherries, pitted
- 1 tbsp balsamic vinegar
- 2½ cups toasted walnuts (raw is fine too)
- 1½ cups medjool dates, pitted (other varieties of dates will also do)
- ½ cup vegan dark chocolate chips
- ½ cup coconut cream
- 1 tsp maple syrup
- Place the cherries in a bowl, and add balsamic vinegar. Stir to coat them all. Set aside.
- Place the walnuts, dates, and chocolate chips into the food processor, and pulse to chop.
- When the mixture is chopped, but still a very crumbly texture, remove about ⅓ of it. This will be your topping.
- Continue to blend the rest of the crumble for another 10 seconds. The mixture should hold together tightly in your hand. Be very careful not to over blend it.
- Pour the crumble from the food processor into the bottom of an 8x8 or 9x9 baking dish. Press the mixture firmly to the bottom.
- Layer the cherries into the baking dish.
- Cover with the chunky crumble that you set aside before.
- Now it's ready to eat. Make the coconut cream for a yummy topping.
- Place the coconut cream into a medium/small mixing bowl.
- Pour in the maple syrup, then whisk vigorously. Ideally your coconut cream will be fluffy and light.
- Serve the coconut cream over your servings of cherry crumble.