No-bake Cherry Walnut Crumble
Prep time
Cook time
Total time
You can use any nut for this recipe. I think it would also be great with pecans (raw or toasted). Make sure if you buy the toasted nuts, that they haven't been toasted or roasted in oil. If you do it yourself you can roast them in the oven at 350° for 8 minutes. Or toast them in a skillet.
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.
Serves: 8-10
  • 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
  1. Place the cherries in a bowl, and add balsamic vinegar. Stir to coat them all. Set aside.
  2. Place the walnuts, dates, and chocolate chips into the food processor, and pulse to chop.
  3. When the mixture is chopped, but still a very crumbly texture, remove about ⅓ of it. This will be your topping.
  4. 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.
  5. Pour the crumble from the food processor into the bottom of an 8x8 or 9x9 baking dish. Press the mixture firmly to the bottom.
  6. Layer the cherries into the baking dish.
  7. Cover with the chunky crumble that you set aside before.
  8. Now it's ready to eat. Make the coconut cream for a yummy topping.
Coconut Cream Topping
  1. Place the coconut cream into a medium/small mixing bowl.
  2. Pour in the maple syrup, then whisk vigorously. Ideally your coconut cream will be fluffy and light.
  3. Serve the coconut cream over your servings of cherry crumble.
Recipe by Sweet Potato Soul by Jenné Claiborne at