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  • Makes 3 cups filling + 6 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.

Chocolate Cherry Cobbler shown in a baking dish with serving spoon, with one serving on a plate shown with whipped cream topping

By Nancy Macklin,

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Ingredients

  • 16 oz. frozen unsweetened pitted dark sweet cherries (4 cups)
  • 8 oz. frozen unsweetened pitted tart cherries (2 cups)
  • 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

  1. 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.
  2. 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.
  3. 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.
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about the author

Nancy Macklin

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. Nancy 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.

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