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Recipe by Alicia Goldsworthy


  • 200g pitted cherries

  • 1 teaspoon vanilla extract

  • ¼ cup Natvia stevia blend

  • ¼ cup coconut oil

  • 60mls brandy

  • 100g dark chocolate (70-85% cocoa)

  • ¼ cup coconut cream

  • 1 egg

  • 125g almond meal

  • ¼ cup coconut flour

  • 1 teaspoon baking powder

  • Chop chips (if desired)


  • 1.

    Preheat oven to 175 degrees celsius. Puree half the pitted cherries in a food processor.

  • 2.

    Over a bain marie, stir pureed cherries, vanilla extract, Natvia stevia blend, coconut oil, brandy and dark chocolate until melted.

  • 3.

    Allow to cool for 5 minutes before mixing in the coconut cream and egg.

  • 4.

    Combine dry ingredients in a separate bowl, then fold into wet mixture.

  • 5.

    Stir through remaining roughly chopped cherries and choc chips.

  • 6.

    Bake for 35-45 minutes or until a skewer comes out cleanly.

  • 7.

    Decorate with coconut cream cheese icing.

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