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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.
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
Combine first five ingredients. Mix until they resemble coarse crumbs. Set aside.
Mix until they resemble coarse crumbs. Set aside.
Mix cherries with cornstarch.
Bake the cherries at 350 degrees Fahrenheit, covered, for 20 minutes in a 9- x 13-inch pan.
Remove from oven and top with crumbs. Return to oven and bake another 25 minutes.
To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.
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