Right now Whole Foods is celebrating their 5th Cherry Fest at stores near you! Thankfully, I was able to get in on this yummy goodness and also to create a great recipe to spotlight those little plump fruits of goodness! As a lover of breakfast dishes, scones in particular, I thought this would be a great opportunity to make a “healthier” version of one of my favorite things and add a little chocolate cherry goodness to the mix while I was at it! BUT as cooking luck would have it (and since I wrote this recipe out before I actually tried it in the test kitchen) I had to change the name of my recipe from Scone to Brownie, because to me you cannot call a less than perfect scone a scone and brownie just seems more fitting with how it all turned out!
So today I give you my VEGAN Double Chocolate Cherry Brownies
- 1 cup prepared fresh Cherries (variety of your choice)
- 2 cups Almond Meal
- 1 cup Coconut Flour
- 1 tsp Baking Soda
- 1 overripe Banana
- 1 tsp Vanilla Extract
- 2 tsp Molasses
- 1/4 cup unsweetened Cocao Powder
- 3/4 cup unsweetened Coconut Milk
- 1/4 tsp Kosher Salt
- 1/4 cup Vegan Carob or Chocolate Chips
To “Prepare” Cherries – Pit and place 2 cups of cherries with 1 cup of Apple Juice (I use 100% apple juice with no additives) and place in a fast cooking crockpot on high for 2-3 hours. You may choose to cook in a pot on your stove top if you want to help the process along quicker, in that case cook until cherries are tender but not mushy. Remove and mash cherries with potato masher and set aside.
Preheat your oven to 375. In your mixer combine all of the dry ingredients and mix together on low to combine. Next add banana, coconut milk, molasses and vanilla and turn mixer to medium. Once all ingredients are incorporated remove mixing bowl from mixing stand and add 1 cup of prepared cherries and stir until combined.
Spread the mixture into non-stick cooking pan and then press dough into a 1/2 flattened disk and pre-cut into 8 equal pieces and place on baking sheet. Sprinkle the top of the brownies with a little kosher salt to add a great flavor contrast and cook for 20-25 minutes, let cool for a bit and then transfer to container and refrigerate overnight (it helps with allowing them to set up) and serve. I saved the remaining cherries in a sealed jar to serve over the brownie as an added burst of flavor reminiscent of a Black Forest Cake.
Admittedly, this recipe took me completely out of my comfort zone because I refuse to waste food even if it doesn’t turn out “pretty” in the end, but the flavor of these brownies are delicious! Even my non-sweet eating Hubby agreed and took some for breakfast this morning!
This post was sponsored by Whole Foods Market! Want to win a $50 gift card from Whole Foods Market? Share your favorite way to enjoy cherries and your favorite recipe in the comments below for your chance to win! And don’t forget to follow Whole Foods Market for other recipes to be shared during Cherry Fest! Like gingermantra on Facebook and the gift card winner will be announced this Friday, July 18th!