Cherry Chocolate Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • For the cherry filling:
  • 6 c. frozen tart pie cherries such as Montmorency cherries thawed, with their juice
  • 2 Tbsp. tapioca flour (tapioca starch)
  • ¾ cup coconut sugar
  • Topping, dry ingredients:
  • 2 Tbsp. unsweetened (baking) cocoa
  • ¾ cup coconut sugar plus 1 Tbsp. coconut sugar, divided (extra Tbsp. is to sprinkle on top)
  • 1 cup flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Topping, wet ingredients:
  • 5 Tbsp. solid coconut oil (refrigerate briefly if your room is too warm for the coconut oil to be solid)
  • ¾ cup soy or other milk
  • 2 tsp. vanilla
  1. Preheat oven to 350 F.
  2. Combine thawed cherries, tapioca starch, and coconut sugar in sauce pan. Cook, stirring, on medium heat until the liquid has reduced and become quite thick, about 12 minutes.
  3. Put cherry mixture in 9 by 13 baking pan.
  4. In a large bowl, combine dry ingredients for the topping.
  5. Mix in coconut oil just as you would cream butter (hands work well for breaking up chunks of coconut oil).
  6. Stir in soy milk and vanilla with a wooden spoon.
  7. Spoon topping in dollops on top of cherry mixture. It will not fully cover the cherries.
  8. Sprinkle extra tablespoon of coconut sugar (or other large crystalline sugar) on top of the cherries.
  9. Bake 30 minutes or until topping is cooked through.
Recipe by Fit and Fed at