Vegan cherry and cocoa crumble in a cocotte

Ingredients

For 1 serving

• Cherries130 g
• Whole wheat flour15 g
• Rolled oats10 g
• Unsweetened cocoa powder4 g
• Coconut oil7 g
• Brown sugar8 g

Contains: gluten,

In season: May – July

Method

1. Preheat a conventional oven to 190 °C.
2. Wash the cherries, remove the stalks and stone them with a cherry pitter or by halving them with a small knife; put them in a ramekin.
3. If the coconut oil is solid, melt it for a few seconds over low heat or in the microwave.
4. In a bowl mix the wholemeal flour, rolled oats, cocoa powder and brown sugar, then add the coconut oil and crumble with your fingers until the mixture forms moist, dark clumps.
5. Cover the cherries with the crumble and bake for 20 minutes, until the crumble feels dry and crisp and the cherry juices bubble at the edges: with cocoa you won't see it brown, so rely on these signs.
6. Let it cool for a few minutes before serving.