Triple Chocolate (Truffle) Cherry Pie

You might know I have an affinity for all things chocolate. And, really… Who doesn’t? Luckily, this pie features over a pound of it, used three ways in the filling, just perfectly complementing those sweet juicy cherries and that sunflower seed crust.

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And it’s no-bake. And it’s just six ingredients. And it takes, oh, about 30 minutes maximum prep time. And, whether this is for Valentine’s Day or any day, anyone and everyone will love you for it.

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This is featured in Allergic Living’s latest newsletter (and on their website), and I couldn’t wait to share it with you. While you’re at it, check out these Triple Chocolate Brownie Cones and Red Wine Fudge Pudding Cake recipes I developed for Allergic Living’s Valentine’s newsletters of yore.

Triple Chocolate Cherry Pie

Olive oil or nondairy buttery spread for the dish

For the crust:
1 1/2 cups raisins, soaked in warm water for 5 minutes
2 1/2 cups raw sunflower seeds
Pinch salt

For the filling and topping:
20 ounces/567 g semi-sweet chocolate, divided
1 1/2 cups canned full-fat coconut milk
Pinch salt
1 cup pitted and halved sweet cherries

You can snag the full recipe on their website here: Triple Chocolate Cherry Pie.

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