Cherry Cream Pie

Chef Richard and Chef Vikki will compete to see who can cut the sugar from the Bartram family’s Cherry Cream Pie while still making a tasty dessert this family will love!



Yellow Recipe

 Serves 12

Prep time: 15

Cook time: 30



For the crust:

Coconut oil spray

2 cups almond meal

¼ cup rice flour

3 tablespoons flaxseeds

1 tablespoon hemp seeds

1 teaspoon baking powder

¼ teaspoon ground cinnamon

½ cup cashew butter

½ cup honey

1 teaspoon almond extract

2-3 tablespoons of water


For the cherry filling:

3 cups frozen cherries, roughly chopped (substitute with 3½ cups fresh pitted cherries if in season)

Juice of half a small orange

1 tablespoon honey

2 tablespoons chia seeds

½ teaspoon almond extract


For the topping:

2 cups part skim ricotta

½ cup 1% milk

1 tablespoon honey

1 teaspoon orange zest

1 teaspoon vanilla extract



Prepare your equipment:

Preheat the oven to 350°F. Line an 8 x 8 baking dish with parchment paper, make sure the paper slightly hangs over each side of the baking dish for easy lift-out. Lightly spray the parchment with coconut oil spray.


Mix together the dry ingredients for the crust:

In a large bowl, whisk together 2 cups almond meal, ¼ cup rice flour, 3 tablespoons flaxseeds, 1 tablespoon hemp seeds, 1 teaspoon baking powder, and ¼ teaspoon cinnamon.


Mix together the wet ingredients for the crust:

In a small bowl, mix together ½ cup cashew butter, ½ cup milk, 1 tablespoon honey, and 1 teaspoon vanilla extract.


Make the crust dough:

Add the wet ingredients to the dry ingredients, and mix together with your hands. Add 2-3 tablespoons of water one tablespoon at a time, mixing with your hands, until a nice dough forms. If the dough feels too dry and crumbly, and does not stick together, add a little more water.


Partially bake the crust:

Remove one cup of the dough, and reserve. Press the remaining dough into the baking dish, and flatten into a crust. Bake in the oven for 8 minutes, until slightly firm and partially baked. Set aside to cool.

While the crust is baking, make your filling.


Prepare the cherry filling:

Roughly chop 3 cups of frozen cherries (or 3½ cups pitted fresh cherries).

To a small saucepan over medium high heat, add 3 cups frozen cherries, the juice of half an orange, and 1 tablespoon of honey to a small saucepan over medium high heat. Bring the cherry mixture to a boil. Cook the cherries until thickened, about 3 minutes. Once thickened, stir in 2 tablespoons of chia seeds and ½ a teaspoon of almond extract. Turn off the heat.


Add the cherry filling to the crust:

Spread the cherry filling over the slightly cooled crust. Spread the remaining dough over the cherry filling, and place back in the oven to bake until cooked and golden brown, about 10-12 minutes. Watch carefully to ensure that the crumble does not burn.

Place on a rack to cool and set for 15 minutes while you prepare the topping.


Make the ricotta topping:

To a medium bowl, add the 2 cups of ricotta cheese, ½ cup of milk, 1 tablespoon of honey, 1 teaspoon of orange zest, and 1 teaspoon of vanilla extract. Using a fork or whisk, beat the mixture until it is whipped and smooth.


To assemble and serve the cherry almond squares and topping:

Once the cherry almond dessert has cooled and set for 15 minutes, cut into squares. Serve each square with a dollop of whipped ricotta topping.


Nutritional information: (per serving) 

Per Serving (1/12 of recipe)

Calories:          305.5

Total Sugars:      19.7 g

Total Fat:         14 g

Saturated Fat:     3.657 g

Cholesterol:       13.2 mg

Protein:           15 g

Carbohydrate:      34.2 g

Dietary Fiber:     2.559 g

Calcium:           248.7 mg

Iron:              3.314 mg

Magnesium:         104.6 mg

Potassium:         460.2 mg

Sodium:            165.3 mg