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Chocolate Cherry Ice Cream: A Sweet and Tangy Treat

Chocolate Cherry Ice Cream: A Sweet and Tangy Treat

 Looking for a dessert that seamlessly blends indulgence with a conscience? Meet this Chocolate Cherry Ice Cream, a decadent delight that's not just delicious but also crafted with the finest, ethically-sourced ingredients. Whether you choose to make individual tartlets or a single, show-stopping pie, this recipe will be the star of your next gathering. Perfect for our conscious consumers, this dessert embodies the essence of Coracao—rooted, a giver, creative, and easygoing. We are so grateful to our dear friend Heather Theil for creating and demonstrating this recipe!


Chocolate Cherry Ice Cream: Deliciously Decadent



For the Crust:

For the Chocolate Cashew Cream:

  • 3 cups raw cashews (soaked for 4 to 8 hours)
  • 3 cups coconut water or coconut milk with cream for a richer texture
  • 3/4 cup maple syrup
  • 1/3 cup melted raw extra-virgin cold-pressed coconut oil
  • 2 tablespoons vanilla extract
  • A dash of pink Himalayan salt
  • 12 to 18 ounces of Coracao chocolate (6 to 8 bars), melted
  • 2 cups pitted cherries sprinkled with 2 tablespoons of coconut sugar
  • Optional: A bit of almond extract for extra cherry flavor
  • Cacao nibs for topping


1. Prepare the Crust: In your food processor, combine the almonds, walnuts, dates, dried cherries, and cacao nibs. Process until the mixture is pliable enough to roll into a ball or press into a tart pan. If it’s too sticky, add a few more walnuts. Once the crust is ready, press it into the base of your tart pan or muffin tins and refrigerate while you prepare the cream.

2. Make the Chocolate Cashew Cream: After soaking, rinse the cashews and add them to your high-speed blender (like a Vitamix). Pour in the coconut water or coconut milk, maple syrup, coconut oil, vanilla extract, and a dash of pink Himalayan salt. Blend until super creamy.

Next, melt the Coracao chocolate over a double boiler. Once melted and slightly cooled, pour it into the cashew cream while blending on low. Continue blending until fully incorporated.

3. Assemble the Pie: Pour the creamy chocolate cashew mixture into the prepared crust. Gently fold in the pitted cherries, evenly distributing them throughout the filling. For an added touch of flavor, mix in a bit of almond extract.

4. Chill and Set: Top your pie with cacao nibs for a delightful crunch. Refrigerate for 2 to 6 hours until set. If you’re in a hurry, pop it into the freezer for the first hour to speed up the process.

5. Serve and Enjoy: Once completely set, serve your Cherry Chocolate Cream Pie with a dollop of coconut cream or any plant-based whipped cream for an extra layer of indulgence.

Why Choose Coracao?

At Coracao, we believe in more than just satisfying your sweet tooth. Our products are crafted with love and a commitment to quality, using 100% plant-based ingredients, and are free of cane sugar, gluten, dairy, and soy. We are dedicated to sustainable and fair sourcing practices, ensuring that every bite you take is as good for the planet as it is for you.

Indulge guilt-free with Coracao—luxury with a conscience, indulgence with an edge. Share this delightful Cherry Chocolate Cream Pie at your next community gathering, and watch as it becomes a beloved favorite among your family and friends.

Enjoy creating, sharing, and savoring this deliciously ethical treat!

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