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.


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.


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.



Chocolate-Covered Eggnog-Flavored Creams

I’ve never had real egg nog before, and I don’t really like alcohol, but there is something about that nutmeg and (fake) rum flavor that I absolutely love. These creamy confections highlight those flavors found in the spicy winter drink, with a silky goodness that comes from coconut yogurt.


My friends at So Delicious Dairy-Free are putting together their favourite holiday recipes, and candy always tops my list. This features their Vanilla Cultured Coconut Milk , a nondairy yogurt that adds just the right texture.

These don’t take long to prepare, are freezer-friendly (before or after dipping in chocolate), and, chances are, you’ll be flying on a sugar high because you won’t be able to stop at one (or five or ten).

Chocolate-Covered Eggnog-Flavored Creams

  • Servings: About 64 1-inch pieces
  • Print

For the filling:
1/2 cup nondairy buttery spread
6 tablespoons So Delicious Dairy-Free Vanilla Cultured Coconut Milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg (freshly ground is best)
1/2 teaspoon rum extract
1/4 teaspoon ground cinnamon
Pinch cloves
4 cups sifted confectioners’ sugar
1/2 cup cornstarch

For the coating:
6oz/170g (about 1 cup) nondairy dark chocolate chips
2 tablespoons coconut oil

Line an 8-inch square baking pan with parchment or waxed paper.

Put the buttery spread, yogurt (Cultured Coconut Milk), vanilla extract, nutmeg, rum extract, cinnamon, and cloves in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until creamy and fluffy, scraping down the sides if needed, about 2 minutes.

Add half of the confectioners’ sugar and the cornstarch. Beat on medium speed to combine. Add the remaining confectioners’ sugar. Beat to combine, then scrape down the sides and turn to high speed, beating until fluffy, about 1 minute.
Scrape the mixture into the prepared pan and freeze until firm, about 30 minutes. After the 30 minutes, remove the pan from the freezer. Use the parchment paper to help lift the candy from the pan, and, using a sharp knife, cut into 1-inch pieces. Return the pieces to the freezer while making the coating.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until the mixture is melted and smooth. You can also do this in a double boiler on the stovetop.

Remove the pieces from the freezer. Fill a 1/2 cup dry measuring cup with the chocolate mixture. Carefully dip each piece in the chocolate mixture in the measuring cup, then transfer back to the pan. Repeat with the remaining piece, filling the measuring up when needed. (Not dipping directly in the melted chocolate will prevent it from cooling too quickly or seizing).

Return the pieces to the freezer or the refrigerator to set. Enjoy, storing leftovers in an airtight container in the refrigerator or freezer.


(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Chocolate-Covered SunButter-Pumpkin Truffles

I’m not one to get on the pumpkin spice bus, but I’ll hop on board for these bad boys. Creamy, smooth spiced pumpkin truffles are loaded with SunButter goodness, then rolled in toasted sunflower seeds, and dipped in a chocolate coating.


If you have leftovers, store them in the freezer—the filling gets transformed into a fudgy texture that’ll basically succumb to a midnight snack the day they’re made.

This is the third recipe I’ve developed for SunButter, one allergy-friendly brand that is a staple in my kitchen.

You can adapt this dessert to your tastes or what you have on hand: try a mixed berry or peach filling, top with a chocolate ganache or a whipped topping (with or without the caramel!), or make the crust in a muffin tin for a tart-sized treat.

You can head on over to the SunButter website for the full recipe here: Chocolate-Covered SunButter-Pumpkin Truffles, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

You can also check out my first two recipes for them here: Double SunButter Hi-Hat Blondies and SunButter Caramel Cookie Strawberry Pie.


(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)