Content Library Recipes Dark Chocolate Cherry Cobbler with Coconut Whipped Crème

Dark Chocolate Cherry Cobbler with Coconut Whipped Crème

8 servings

Make this Valentine’s Day unforgettable by eating foods that both your body and taste buds love.  Enjoy this rich, decadent cobbler with a special whipped crème. One taste and you will definitely fall madly in love!

Dark Chocolate Cherry Cobbler with Coconut Whipped Crème Easy Healthy Recipe


  • 1/4 cup Almond Meal
  • 1/4 cup Finely unsweetened shredded coconut
  • 1/4 cup Hemp Seeds
  • 1 cup Chopped raw walnuts or pecans
  • 3/4 teaspoon Cinnamon/divided
  • 1 pinch Sea Salt
  • 1 teaspoon Coconut sugar or maple syrup
  • 1/3 cup Palm shortening or virgin coconut oil, melted
  • 3 cups Organic cherries, pitted, halved
  • 1 1/2 teaspoon Real vanilla, divided
  • 1/4 cup 70% dark chocolate chips
  • 1 can full Fat coconut milk chilled overnight in refrigerator


Step 1

Preheat oven to 375°F

Step 2

Place the almond meal, coconut, hemp seeds, nuts, 1/2 teaspoons cinnamon, salt, and sweetener in a medium bowl and stir to combine. Add the palm shortening (or oil) and mix using your hands or a spoon to form a crumbled consistency. Set aside.

Step 3

In a 9” round baking pan, add the cherries, 1 teaspoon of the vanilla, and the chocolate chips and stir to combine. Spread the cherry mixture evenly over the bottom of the pan. Note: if using frozen cherries, add 1 1/2 tablespoons arrowroot powder to the mixture before combining.

Step 4

Top the cherry mixture with the crumble and place pan into the oven. Bake uncovered for 20 minutes, or until bubbling and the crumble is slightly golden brown.

Step 5

Meanwhile, prepare the whipped crème. Remove the coconut milk from the refrigerator and scoop out the thickened cream that has formed on the top. Note: Place the remaining coconut water in a glass container and use it later for a smoothie or a refreshing post-workout drink. Leftover coconut water can be stored for 3-5 days in the refrigerator.

Step 6

In a medium bowl, add the coconut cream, the remaining cinnamon, and the remaining vanilla and mix to combine. Then whip the cream using either a high power blender such as Vitamix or hand blender: • If using a Vitamix: Pour the coconut cream mixture into the blender and blend on high for about 1 minute or until cream resembles whipped cream. • If using a hand mixer: Pour the coconut cream mixture into a bowl and beat on high for about 3-4 minutes or until cream resembles whipped cream. Note: Using a chilled bowl may prevent your crème from being runny. If you try this method, place a metal, glass or ceramic bowl in your refrigerator to chill about 1 hour before preparing crème.

Step 7

To serve, cut the cobbler into 8 wedges, and serve 1 wedge with a small scoop of whipped crème (about 2 tablespoons) and enjoy immediately, fresh from the oven.

Nutritional Information

Nutritional analysis per serving (1 slice cobbler with 2 tablespoons crème): Calories 288, Fat 24 g, saturated Fat 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, carbohydrate 20 g, Sodium 33mg

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