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Preheat oven to 175 degrees celsius. Puree half the pitted cherries in a food processor.
Over a bain marie, stir pureed cherries, vanilla extract, Natvia stevia blend, coconut oil, brandy and dark chocolate until melted.
Allow to cool for 5 minutes before mixing in the coconut cream and egg.
Combine dry ingredients in a separate bowl, then fold into wet mixture.
Stir through remaining roughly chopped cherries and choc chips.
Bake for 35-45 minutes or until a skewer comes out cleanly.
Decorate with coconut cream cheese icing.
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