MINUTES / MAKES 3 CUPS FILLING 6 DUMPLINGS
Delicious pairing. This vegan cobbler uses a combination of sweet and tart cherries for balanced flavor and tops them off with rich chocolate dumplings. For extra decadence, top with vegan whipped cream or vegan vanilla ice cream.
INGREDIENTS
• 16 oz. frozen unsweetened pitted dark sweet cherries (4 cups)
• 8 oz. frozen unsweetened pitted tart cherries (2 cups)
• ¾ cup chopped pitted dates
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract
• ½ cup unsweetened plant milk, such as almond, soy, cashew or rice
• 3 tablespoons unsweetened applesauce
• 2 teaspoons chia seeds
• cup quick oats, ground
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons pure cane sugar
• 1 teaspoon regular or sodium-free baking powder
• ¼ teaspoon sea salt
• Powdered sugar (optional) Purchase vegan whipped cream or vegan ice cream (optional)
INSTRUCTIONS
1. Preheat oven to 350° F. For filling, in a large bowl stir together the first six ingredients (through almond extract) and 2 Tbsp. water. Pour into a 2-qt. baking dish.
2. For dumplings, in a small bowl stir together milk, applesauce and chia seeds. Let stand 5 minutes. In a medium bowl stir together oats, cocoa powder, sugar, baking powder and salt. Stir in chia seed mixture just until moistened. Spoon six mounds over the cherry filling.
3. Bake 65 minutes or until filling is bubbling around edges and a toothpick inserted in dumplings has crumbs clinging when pulled out. Let cobbler stand 30 minutes. Serve warm. If desired, dust lightly with powdered sugar and top with vegan whipped cream or vegan vanilla ice cream (optional).
