Name: Chocolate Cherry Vegan Cobbler
Prep time: 25 min
Total time: 1 h 50 min
Ingredients: 16 oz. frozen unsweetened pitted dark sweet cherries; 8 oz. frozen unsweetened pitted tart cherries; ¾ cup chopped pitted dates; 2 tablespoons cornstarch; 1 tablespoon lemon juice; ½ teaspoon almond extract; ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice; 3 tablespoons unsweetened applesauce; 2 teaspoons chia seeds; ⅔ cup quick oats, ground; 3 tablespoons unsweetened cocoa powder; 2 tablespoons pure cane sugar; 1 teaspoon regular or sodium-free baking powder; ¼ teaspoon sea salt; Powdered sugar (optional); Aquafaba Whipped Cream (optional)

Prep-time: 25 minutes / Ready In: 1 hour 50 minutes
Makes 3 cups filling + 6 chocolate dumplings
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Chocolate and cherries are a naturally delicious pairing. This vegan cobbler uses a combination of sweet and tart cherries for balanced flavor and tops them off with rich chocolate dumplings. For extra decadence, top with our easy-to-make Aquafaba Whipped Cream.

By Nancy Macklin, RDN, Last Updated: Dec 8, 2022

Ingredients

16 oz. frozen unsweetened pitted dark sweet cherries
8 oz. frozen unsweetened pitted tart cherries
¾ cup chopped pitted dates
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract
½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
3 tablespoons unsweetened applesauce
2 teaspoons chia seeds
⅔ cup quick oats, ground
3 tablespoons unsweetened cocoa powder
2 tablespoons pure cane sugar
1 teaspoon regular or sodium-free baking powder
¼ teaspoon sea salt
Powdered sugar (optional)
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 350°F. For filling, in a large bowl stir together the first six ingredients (through almond extract) and 2 Tbsp. water. Pour into a 2-qt. baking dish.
For dumplings, in a small bowl stir together milk, applesauce, and chia seeds. Let stand 5 minutes. In a medium bowl stir together oats, cocoa powder, sugar, baking powder, and salt. Stir in chia seed mixture just until moistened. Spoon six mounds over the cherry filling.
Bake 65 minutes or until filling is bubbling around edges and a toothpick inserted in dumplings has crumbs clinging. Let cobbler stand 30 minutes. Serve warm. If desired, dust lightly with powdered sugar and top with Aquafaba Whipped Cream.

tags:

chocolate

(3)

14 Comments

Comments (14)

(5 from 3 votes)

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MA3 weeks ago

Is the nutritional information available ?
Thank you.

Kim4 months ago

My non-vegan husband said this is a keeper (and I agree)! My local grocery store, Safeway, sold frozen Wyman’s Dark Sweet & Red Tart Cherries in a 2-pound bag, expensive ($17.99) but the 50/50 mix but worked great. The only change I would make would be to reduce the cooking time to 55-60 minutes as the cherries turned a little black on top (but fortunately tasted fine).

marylou taylor4 months ago

Not sure I can find 2 different kinds of frozen cherries.

Fm6 months ago

I really enjoyed this recipe. I probably should have doubled it for our group of 6. Sadly there were no seconds or leftovers

SL6 months ago

Looks delicious but serving count looks off- states “MAKES 3 CUPS FILLING + 6 DUMPLINGS”. There are no dumplings in this recipe :). Recipe conversion for ounces and cups is still not in agreement, as stated below by a previous reviewer, Jackie.

Leslee B3 months ago

There are chia dumplings. Look at the photo 🙂

Jackie Ward7 months ago

16 oz is 2 cups, not 4, and 8 oz is 1 cup, not 2. Not sure which is correct in the recipe.

Elise DeCarolis6 months ago

I always use the weight over the volume when both are given because it is more accurate. Weight and volume are not interchangeable in this case because 2 c of cherries will not equal 16 oz and 16 oz of cherries will not equal 2 c. The only ingredient that can convert smoothly from weight to volume and vice versa is water. Not sure if this will help you at all, but thought I would share. 🙂 It also makes me want to go weigh and measure cherries now haha!

Courtney Davison6 months ago

Hi Jackie,

We’ve updated the recipe to include just the ounce measurements, as those are reliable.

Thank you!

Courtney Davison
Managing Editor
Forks Over Knives

Dorothy powell2 years ago

Love this recipe … used all tart cherries because that was what I had frozen on hand .

Cyn2 years ago

I’m allergic to oats is there any other option?

Sarah Kaplan2 years ago

Instead of cane sugar could I use date sugar?

Laura Mastandrea2 years ago

What kind are tart cherries?

Catherine Oxtoby2 years ago

This is so delicious!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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