It's been a pretty warm summer so far here in Boston, and I have finally found the perfect light, yet satisfying topping for ice cream, yogurt, (or just by the spoonful). The best part is that it's super easy to throw together. The combination of sweet/tart cherries, nuts, and toasty coconut with a perfect little hint of salt. It’s also gluten free and vegan.
2.5 cups diced fresh cherries (pits removed)
1 cup gluten free oats
½ cup chopped walnuts (or slivered almonds)
⅓ cup shredded unsweetened coconut
⅓ cup coconut sugar
¼ cup + 1 Tbsp melted coconut oil
¼ tsp salt
Preheat oven to 375
Grease an 8 or 9 inch pie plate with 1 Tbsp coconut oil and cover the entire bottom with diced cherries. Combine remaining ingredients along with the ¼ cup melted coconut oil. Mixture should be slightly wet. Bake for approximately 25 minutes. Let cool slightly and enjoy!
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