Gluten-Free Chai Coconut Cupcake with Coconut Whipped
2 bags O Organics® dark sweet unsweetened cherries, chopped into quarters
5 Tbs O Organics® honey, divided
1/4 cup O Organics® dark chocolate chips
1 cup quick oats
1/4 tsp kosher salt
1/2 cup pecans, chopped finely
2 Tbs O Organics® coconut oil, melted1/2 cup O Organics® unsweetened, shredded coconut
1. Preheat oven to 350ºF. In a medium cast-iron skillet, add chopped cherries. Drizzle with 2 tablespoons honey and mix together. Smooth cherries out evenly and sprinkle chocolate chips over.
2. Add 1/2 cup of the oats to a food processor and blend until the oats make a fine, crumbly powder. Add in coconut oil, 3 tablespoons honey, salt, pecans, coconut and the rest of the oats - pulse 4 times, just until ingredients are incorporated.
3. Sprinkle topping on cherries, spreading out evenly. Bake for 35 – 40 minutes. Remove and let rest 10 minutes.
4. Serve hot.
For a grain-free option, almond flour may be used in place of the oats. Simply mix all crust ingredients in a bowl, sprinkle on cherries and bake.
Pecans may be substituted for walnuts or almonds for a different flavor.
Sprinkle top with extra coconut if desired.
Serve this dessert hot with scoops of coconut whipped cream, vanilla Greek yogurt or homemade vanilla ice cream.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.