AuthorMike EgrieCategoryDifficultyIntermediate
Raw Cherry Mini Pies
Yields1 Serving
Prep Time25 mins
 2 cups sliced almonds, divided
 1 cup packed no-sugar-added dates
 2 tbsp almond butter
 3 cups chopped pitted and quartered fresh sweet cherries (about 1 ¼ pounds)
 2 tbsp honey
 2 tsp fresh lemon juice
1

Spray standard 12-cup muffin pan with cooking spray.

2

In food processor, pulse 1½ cups almonds, dates and ¼ teaspoon salt on high until small crumbs form; add almond butter and process on high 1 minute or until incorporated. Press almond mixture into bottom and up sides of prepared cups. Makes about 2 cups.

3

In large bowl, toss cherries, honey and lemon juice; divide into cups over almond mixture. Cover and refrigerate 1 hour.

4

Run knife around edges of pies to loosen; serve pies sprinkled with remaining ½ cup almonds.

Ingredients

 2 cups sliced almonds, divided
 1 cup packed no-sugar-added dates
 2 tbsp almond butter
 3 cups chopped pitted and quartered fresh sweet cherries (about 1 ¼ pounds)
 2 tbsp honey
 2 tsp fresh lemon juice

Directions

1

Spray standard 12-cup muffin pan with cooking spray.

2

In food processor, pulse 1½ cups almonds, dates and ¼ teaspoon salt on high until small crumbs form; add almond butter and process on high 1 minute or until incorporated. Press almond mixture into bottom and up sides of prepared cups. Makes about 2 cups.

3

In large bowl, toss cherries, honey and lemon juice; divide into cups over almond mixture. Cover and refrigerate 1 hour.

4

Run knife around edges of pies to loosen; serve pies sprinkled with remaining ½ cup almonds.

Raw Cherry Mini Pies
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