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Recipe by Batsheva Kanter

Buckwheat Chocolate Cherry Crumble

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Buckwheat Chocolate Cherry Crumble
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts
55 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Salt Free

This Buckwheat Chocolate Cherry Crumble is the perfect dessert for when you want something sweet but don’t feel like eating anything too heavy. It’s got the best of everything; fruits, nuts and chocolate.  It’s also vegan, gluten free and low sugar.  And it tastes delicious.

Ingredients

Main ingredients

  • 1 and 1/2 cups buckwheat flour

  • 1 cup almond meal

  • 1/4 cup sugar

  • 7 ounces good-quality dark chocolate chopped into very small chunks

  • 1/2 cup coconut oil

  • 1 pounds frozen cherries, defrosted

  • 1 tablespoon Gefen Cornstarch

Directions

Prepare the Crumble

1.

Combine first five ingredients. Mix until they resemble coarse crumbs. Set aside.

2.

Mix until they resemble coarse crumbs. Set aside.

3.

Mix cherries with cornstarch.

4.

Bake the cherries at 350 degrees Fahrenheit, covered, for 20 minutes in a 9- x 13-inch pan.

5.

Remove from oven and top with crumbs. Return to oven and bake another 25 minutes.

About

To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.  

Recipe tags

almond flour buckwheat flour Cherries chocolate coconut oil gluten-free desserts healthy sweet
Buckwheat Chocolate Cherry Crumble

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