Ice box pie #2: Cherries Jubilant

It ain’t no fun if my crust can’t have none!

I tried an almond crust this time. With yacon syrup. A little tricky, but I wanted to see what kind of result I would get. It makes for a chewier crust. I’ll be making some tweaks, but it comes together. You have to work fast!

If you’re not as lazy as me, you can make a chocolate sauce to drizzle on top. You’ve got a few choices.

Cherries Jubilant Ice Box Pie
1 recipe of whipped coconut cream
1/2 cup cherries, pitted (fresh or frozen)
2 cups almond meal
1/4 cup yacon syrup
pinch salt
1/8 teaspoon stevia
Cherries for garnish
Chocolate sauce, or cocoa powder mixed with powdered stevia to taste.

Blend cherries into cream using a hand blender or regular blender. Place in refrigerator to chill.

Meanwhile, make your crust. Toast almond meal in a skillet on medium heat for about 2 mins. Add yacon syrup, salt and stevia, and heat for another minute, constantly stirring. Remove from heat and divide warm crust between four (4 inch) mini tart pans. Working quickly, press into pans using the back of a spoon. Set aside and let crust cool to room temperature.

Once crust is cool, fill with cherries and cream mixture. Garnish with cherries and drizzle with chocolate sauce or sprinkle with cocoa powder.

Makes 4 (4inch) mini tarts