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:


  • 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)


  • 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.

Comments (17)

(5 from 4 votes)

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Afrah Tasnim

Yesterday, I prepared this delightful chocolate cherry vegan cobbler recipe while home alone, craving a sweet treat. I followed the instructions carefully, and it turned out absolutely amazing! I even saved some for my roommate, and she loved it too. Tomorrow, I'm going to make some for my colleagues, and I'm sure that they'll love it. By the way, I work as a Business Consultant at Talentmate, a reputed job portal in UAE. Please share more recipes—I can't wait to try them! Afrah Tasnim Business Consultant at Talentmate


Wow, this is so delicious. This is on repeat in my household and special enough to serve at a fancy dinner party.


Is the nutritional information available ? Thank you.

Barbara Bennett

As a diabetic, I’d like to see the NI for a lot of recipes here.


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 taylor

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


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


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 B

There are chia dumplings. Look at the photo :)

Jackie Ward

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

Courtney Davison

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

Elise DeCarolis

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!

Dorothy powell

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


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

Sarah Kaplan

Instead of cane sugar could I use date sugar?

Laura Mastandrea

What kind are tart cherries?

Catherine Oxtoby

This is so delicious!

About the Author

Headshot of Nancy Macklin

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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