Cherry Clafoutis

Dairy Free | Gluten Free | Contains Eggs & Nuts

Prep Time:

10 minutes

Cooking Time:

40 minutes


8 people


1 bag frozen whole pitted cherries

3 large eggs, room temperature

3/4 cup honey

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/4 cup cashew milk

1/2 cup almond flour


Preheat your oven to 325 on convection 350 in a regular oven.

Thaw the cherries and drain. Generously butter the sides and bottom of a deep pie plate. Scatter the cherries as evenly as possible over the bottom of the pie plate (you won’t need the entire bag-use the rest for smoothies or add to black bean cupcakes). Set aside.

Using your food processor beat the eggs until they are frothy.

Add the honey, salt, vanilla and beat until the honey is incorporated then add the cashew milk. Add the flour and beat until you have a perfectly smooth batter. Let the batter rest for 5 minutes at room temperature then pour over the cherries in the prepared pie plate.

Bake the clafoutis for about 30 minutes on convection or 40 minutes in a regular oven or until puffy and golden brown and darker brown at the edges. A knife, when inserted in the center of the clafoutis, should come out clean.

Let the clafoutis cool in the pan on a cooling rack until it is barely warm to the touch or room temperature.  As an added pleasure make up some cashew cream and top with a small dollop.

Enjoy…..this is delicious though it is very rich, only a small piece is needed.