Vegan Chocolate-Cherry Galette

Cherries are the true currency of summer, and the ones they sell at the farmers market down the street are ALL I care about.

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These sweet & juicy fruits make the perfect pairing with this flakey-buttery vegan pastry crust. Served warm with dark chocolate, slivered almonds, and melting vanilla ice cream, this one is honestly an overload of flavour in the best way possible.

If you remake this one be sure to take a quick pic and tag me on instagram @logandunn so I can check out your creation!

RECIPE: Makes 12 servings


Vegan Pie Pastry (makes 2 pie crusts)

  • 2.5 cups All Purpose Flour
  • 1 cup Culcherd Vegan Butterless Butter
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/8 tsp Sea Salt
  • 0.5 cup Ice Water (add 1 tbsp at a time, you may not need all of it)

Cherry Pie Filling

  • 3.5 cups Frozen Cherries, thawed and cut in half
  • 1/4 cup Coconut Sugar
  • 1 tbsp Lemon Juice
  • Zest of 1 Lemon
  • 1 tsp Vanilla Extract
  • 1/8 tsp Sea Salt
  • 3 tbsp Tapioca Starch


10 minutes prep, 55 minutes bake time.

  • Prepare your pie pastry the night before as it will need to chill in the fridge before you roll it out.
  • Begin by pulsing the flour and your vegan butter in a vitamix or a food processor until it resembles pea-sized crumbs.
  • To this add the vanilla extract, maple syrup, and salt. Pulse again to combine.
  • Add the ice water 1 tbsp at a time pulsing ONLY until the pastry comes together in a ball, you may not need the full 1/2 cup.
  • Flour the counter and get the dough out of your food processor/blender.
  • Bring it together into a shaggy ball and wrap in repurposed plastic wrap, or place in a reusable container to sit in your fridge overnight.
  • The next day bring your pastry dough out of the fridge and allow to come to room temp where it is rollable and you can work with it. Split this into two balls.
  • To assemble the pie filling mix together all of the ingredients in a large bowl.
  • Flour your work surface and roll the pastry dough to 1/8″ thick.
  • Transfer this to a parchment lined baking sheet.
  • Preheat your oven to 345F.
  • Once the oven is preheated place the cherry mixture into the centre of your pie dough, ensuring you leave room at the sides to roll over the edges to create your galette.
  • Once your filling is in (you don’t want it piled high like a pie, it isn’t going to spread) fold the edges of your galette over to hold everything in.
  • Mix together some almond milk, maple syrup, nutmeg and cinnamon in a small bowl and brush any exposed pastry (think egg wash but vegan).
  • Dot butter throughout the exposed filling (I used 4 very small cubes of butter), this will ensure your pie filling looks glossy and lively when you take it from the oven – not burnt and unwelcoming.
  • Bake for 50-55 minutes or until the edges are golden brown and your cherry filling has just begun bubbling.
  • Allow this to sit and cool before serving with a drizzle of dark chocolate, slivered almonds, and vegan vanilla iced cream.
  • Enjoy!
Per 1 slice-
Calories: 123 cal | Total Fat: 3g |Carbohydrates: 22g | Natural Sugar: 9g | Fibre: 1g | Sodium: 32mg | Protein: 2g

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