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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Twice-Baked Stuffed Squash

Delicata squash (also known as sweet potato squash) is creamy and smooth, and a little starchier tasting than other varieties of squash. It’s truly a cross between a sweet potato and a winter squash, making it one of my all-time favourites… and making it a winner for recipes that spin off of potato skins.

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Twice-Baked Stuffed Squash

 

2 small delicata squash
3 tablespoons (45mL) extra-virgin olive oil, divided
Sea salt and freshly ground pepper
3 to 5 cloves garlic, halved
2 shallots, finely chopped
2 teaspoons nutritional yeast
2 teaspoons fresh thyme
2 teaspoons hemp seeds
Fresh lemon wedges, for serving

Preheat oven to 400 degrees F. Cut each squash in half length-wise and scoop out the seeds. Use 2 tablespoons (30mL) of the oil to brush each half with. Divide the garlic in each of the cavities. Sprinkle with salt and pepper. Bake in until tender, about 40 minutes.

Meanwhile, use the remaining oil to sauté the shallots. Set aside.

When squash is finished baking, remove the garlic and set aside. Use a spoon to carefully remove the innards from the squash, leaving a thin layer inside 2 of the shells (you will only be using two of them). Place the innards in a bowl. Mix with shallots, nutritional yeast and thyme.

Taste for seasonings. Add salt and pepper if desired. If you like it garlicky, finely chop the reserved garlic (or a portion of it) and add it to the mix. Spoon the mixture back into the 2 squash shells that have the thin layer. Discard the other two. Sprinkle with hemp seeds. Return to oven and bake until innards are firm and lightly browned, about 20 minutes. Serve with fresh lemon.

Sauteed Radicchio with Pears

A skillet of radicchio, red onions, and pears are finished with a simple splash of walnut oil and balsamic vinegar. If you have the time, double the onion and caramelize it first to add a bit more elegance to the dish.

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Sauteed Radicchio with Pears

 

2 tablespoons (15mL) extra virgin olive oil
1/2 large red onion thinly sliced
2 heads radicchio, thinly sliced
2 small ripe bartlett pears
Dark balsamic vinegar, for finishing
Roasted walnut oil, for finishing
Fine sea or Himalayan salt to taste

Heat the oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the radicchio and pears, and continue to cook until the pears are tender and the radicchio is wilted, about 3 minutes more. Splash the mixture with the balsamic vinegar, and cook just for 1 to 2 minutes until it is caramelized and thickened. Arrange the mixture into a serving bowl. Toss with walnut oil and salt. Serve warm.