Clean Eating Vegan Cherry Tart

This Clean Eating Vegan Cherry Tart is the perfect way to enjoy fresh cherries of the season and it’s my submission for the June 2015 theme for The Recipe ReDux:

“Pie Love: Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.”

Although I started out with the intention of making a healthier version of a traditional cherry pie, when I finished, what I had was more like a tart than a pie, so I decided to call it a “tart”.

If you make this dessert, or any cherry dessert, make sure you use fresh, organic cherries.

Why is this important?  Non-organic cherries can contain up to 42 different pesticides and the bright red cherries in a jar?

Not only are you getting the 42 different pesticides but also the following:

S.A. D. (Standard American Diet) Albertson’s Maraschino Cherries:  

Ingredients:  Water, Corn Syrup, Corn Syrup High Fructose, Citric Acid, Flavors Natural & Artificial, Potassium Sorbate, and, Sodium Benzoate, Preservative, Red 40, Sulphur Sulfur Dioxide, Preservative (source)

It’s nothing but a jar full of chemicals and preservatives.

And traditional homemade cherry desserts are not much better either with heavy dairy, flour and refined sugar.

Here’s some typical ingredients found in a traditional cherry tart recipe:

S.A.D. (Standard American Diet) Cherry Tart Ingredients:

Ingredients:  9 graham crackers, 1/4 cup sugar, 6 tablespoons unsalted butter, 6 ounces cream cheese, 3/4 cup heavy cream, 1 pound fresh sweet cherries, 1 tablespoon seedless raspberry jam and another:  1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1/2 cup butter, 4 cups pitted cherries, 2/3 cup sugar, 1 1/2 tablespoons cornstarch, 1 teaspoon powdered sugar and another:  1-1/2 cups all-purpose flour, 1/2 cup shortening, 3/4 cup sugar, 3 tablespoons cornstarch, 2 cans pitted tart cherries, 1 tablespoon butter, 4 to 5 drops red food coloring

You don’t have to use white refined sugar, butter, cream cheese, heavy cream, white flour, cornstarch, powdered sugar, shortening or red food coloring to enjoy the taste of fresh cherries.

This healthier version is made with real, organic, whole food ingredients that you can enjoy guilt-free and it’s “almost” raw, vegan, gluten-free, dairy-free, egg-free, paleo-friendly and contains no refined sugar.

Want more healthy dessert recipes?  Check out Clean Eating Banana Split Mousse, Clean Eating Vegan Lemon Mousse, Vegan No-Bake Peanut Butter Cheesecake or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!

5 Fast Facts About Cherries:*

• high in anti-oxidants
• contains anti-cancer agents
• contains anti-inflammatory benefits
• contains beneficial phytonutrients
• high in beta-carotene with 19 times more than strawberries

5 Fast Facts About Medjool Dates:*

• natural energy booster
• high in iron content
• rich in potassium
• good source of dietary fiber
• excellent source of vegan protein

5 Fast Facts About Walnuts:*

• high quality vegan protein
• high in anti-oxidants
• rich in omega-3 fatty acids
• high in vitamin C
• improves blood lipids and other cardiovascular risk factors

5 Fast Facts About Coconut Oil:*

• super high in lauric acid
• rich in antioxidants
• contains natural microbial and anti-bacterial agents
• helps to improve metabolism
• improves cholesterol levels

5 Fast Facts About Vanilla Bean Powder:*

• anti-microbial
• high in anti-oxidants
• can help reduce inflammation
• contains small traces of minerals
• 1 teaspoon contains 3 g of protein and 3 g of fiber

5 Fast Facts About Coconut (Flakes):*

• 2 tablespoons contain 4.6 g RDA of dietary fiber
• healthy source of medium-chain fatty acids
• can help to decrease cholesterol
• high in lauric acid
• excellent source of manganese at 60% RDA and iron at 11% RDA

*These statements have not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

Clean Eating Vegan Cherry Tart (“Almost” Raw, Vegan, Gluten-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar)

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Serves	1 - 2
Prep time	10 minutes
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Ingredients

For the filling

• 4 organic cherries (pitted)
• 4 organic medjool dates (pitted)
• 10 organic cherries (pitted)

For the crust

• 1/4 cup organic walnuts
• 2 organic medjool dates (pitted)
• 1 tablespoon organic coconut oil
• 1/4 teaspoon organic vanilla bean powder
• 1 pinch Himalayan pink salt

Directions

Prepare the crust
Step 1	Add all ingredients for the crust to a food processor and process until it is a crumbly mixture. Transfer to a 4 inch tart dish and firmly press it down and along the sides of your dish. Set aside.
Prepare the filling
Step 2	Add 4 cherries (pitted) and 4 medjool dates (pitted) to a food processor and process until it becomes a paste-type texture. Set aside. Take the remaining 10 cherries, remove the pits and cut them into 1/4 size pieces. In a small bowl, mix the cherry/date paste mixture and the cherries pieces together. Transfer to the tart dish and spread evenly on top of the crust. Optional: Top with homemade whipped coconut cream topping (see recipe below) and a fresh cherry. Enjoy!

Note

This recipe will make (1) individual tart, or 1 - 2 small servings.

 

 

The recipe and photographs for "Clean Eating Vegan Cherry Tart" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.

How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

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The Healthy Family and Home

Ingredients

• 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
• 2 - 4 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Directions

Step 1

Put a can of full-fat coconut milk in the refrigerator overnight. When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom. Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie). Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract). Mix on high setting with the "whisk" attachment until it becomes thick. Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc. Enjoy!

Note

 

 

The recipe and photographs for "How To Make Whipped Coconut Cream Topping" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.