Low-Carb Dark Cherry Crunch Pie

Low-Carb Dark Cherry Crunch Pie

Ingredients

• 1 cup dry coconut ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1 cup almond flour ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1/2 cup pecans ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 3 tbsp extra virgin coconut oil ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1/4 cup erythritol ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 15 drop stevia extract ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1 1/2 cup cherries ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1 cup almonds ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))
• 1 pinch salt ((75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut))

Instructions

1. Preheat the oven to 175 °C/ 350 °F.
2. Coarsely chop the pecan nuts and mix them in a bowl with desiccated coconut, almond flour and melted coconut oil.
3. Add Erythritol and stevia and mix well.
4. Note: For the pecan nuts, I used a blender and pulsed them a few times.
5. Do not use fine coconut flour in this recipe.
6. It won't work, as it's too dry and the crust wouldn't be good.
7. Using roughly shredded desiccated coconut will give the pie a nice crunch.
8. Press the mixture into a tart baking dish and create edges using your fingers.
9. Place in the oven and bake for 12-15 minutes.
10. Keep an eye on it to prevent burning (nut flours get burnt easily if the temperature is too high).
11. Note: I used a 23 cm / 9 inch baking dish but a smaller one would work, too.
12. Don't use too large baking dish or it will be difficult to handle.
13. Remove from the oven, place on a rack and fill with Dark Cherry Chia Jam (recipe is here).
14. Spread the jam all over the pie.
15. In a small bowl, mix the flaked almonds, coconut flakes and melted coconut oil.
16. Add Erythritol, stevia and salt.
17. Sprinkle evenly on top of the pie and place in the oven for another 7-10 minutes.
18. Placing the pie in the fridge for a couple of hours will make it solid and easier to handle.
19.  Enjoy! 🙂