- 1 kg cherries (600gm pitted)
- 100 gm raw honey
- 60 gm dark chocolate (50%-60% cocoa solids), finely chopped
- ½ tsp mixed spice
- 1 tbsp lemon juice
- 1½ tbsp arrowroot (see note)
- 100 gm almond meal
- 100 gm coconut flour
- 60 gm arrowroot
- 210 gm coconut oil, cold
- 125 gm raw honey
- 2 eggs
- 500 ml (2 cups) coconut milk
- Finely grated rind of 1 orange
- 1 vanilla bean, spilt and seeds scraped
- 6 egg yolks
- 75 gm raw honey
- 90 gm arrowroot
- 1For sweet pastry, combine dry ingredients in a bowl. Add coconut oil in small pieces and rub in with your fingers to form fine crumbs. Mix in honey and eggs, then pat into a disc (dough will be slightly sticky). Wrap in plastic wrap and refrigerate until firm (1 hour).
- 2For orange custard, bring milk, orange rind and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Strain through a sieve and cool briefly (5-10 minutes). Whisk yolks, honey and arrowroot until smooth. Gradually pour in milk mixture, whisking until smooth. Return mixture to a saucepan over medium-high heat, bring to the boil, stirring constantly, until thick and smooth, then pour into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (2 hours).
- 3Preheat the oven to 180C. Roll dough between 2 sheets of baking paper to a 3mm-thick round. Line a 24cm-diameter pie dish with dough, trim and prick base with a fork. Blind-bake until light golden (8-10 minutes). Remove paper and weights and bake until golden (6-10 minutes). Remove from oven and set aside to cool in dish.
- 4Combine remaining ingredients in a bowl and toss to coat cherries. Spoon orange custard into the pie shell, then top with cherry mixture. Bake until pastry is golden (15-20 minutes; cover edges with foil if it browns too quickly). Serve with vanilla ice-cream or coconut cream.
Note Arrowroot is available in the baking section of supermarkets.