The filling is simply cherries and the crust is made from shelled hemp seeds, walnuts, coconut oil and raw honey. This is super healthy for your heart and brain!
1 Cup Walnuts
1/6 Cup Coconut Oil
1/8 Cup Raw Honey or (Maple Syrup, Agave Nectar, Coconut Nectar, Date Syrup)
2 Pounds Frozen Black Cherries, thawed, drained and juice reserved
1/2 Cup Sugar
3 Tablespoons Kirsch
2 Tablespoons Cornstarch
Place the Walnuts and Shelled Hemp Seeds into your food processor. Pulse together until a crumbly “flour” is formed.
Add the coconut oil and sweetener and process until it forms a ball.
Press 2/3 of this dough into a small pie dish (I just used a 4-inch spring form pan) and put in the fridge for 2-3 hours to set.
Roll out the remaining dough between two sheets of parchment paper then stick in the freezer until hardened, about 1-2 hours.
Once the rolled out dough is hard, cut it into strips and carefully create a lattice crust on waxed paper. But don't flip back the strips as you're making it, simply slide the strips under each other.
Fill your pie crust with cherries then gently transfer your lattice crust on top of the pie, rip off the excess strips and press the edges together.
Serve right away or put back in the fridge for another hour or so.
This is best eaten the same day it's made.
Cherry Filling :
Whisk reserved juice, sugar, kirsch and cornstarch together in a small saucepan until smooth.
Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon - about 8 minutes.
Add Cherries and cook for a further 10 minutes
Set aside till needed.