Raw Rhubarb Cherry Hand Pies
One advantage to everyone knowing I make desserts for my blog, is that I get given free vegetables and fruit sometimes. My neighbor brought me a huge stash of rhubarb from her cabin and I knew I had to make something to use some of it fast. Some of it got frozen right away, but I thought some pie with a bit of it that I left out would be wonderful! I had never tried it with cherries before, but the combo sounded like pure deliciousness so I was going to give it a go.
Who doesn't like their own pie after all, especially one that is hand held and not messy. I admit when I was a kid, I was in love with those little cherry pies that you could buy at the gas station. Probably just because they were cute, because they didn't taste all that great, just like a lot of sugar. I liked the idea though. I could make cute raw hand pies that tasted good, now that was a good idea.
I made a soft dough, and wrapped it around a jammy cherry rhubarb filling (which did not taste raw, thanks to the dates making it gooey). I knew they would be amazing as was, but they needed a little glaze to make them pretty. They were 100x better than any cherry hand pie I ate as a kid! I now think I need to experiment with hand pies a little more in the future, endless possibilities for filling makes me excited!
Raw Rhubarb Cherry Hand Pies
2 cups ground golden flaxseed
1/4 tsp sea salt
1 cup sliced ripe banana (about 2 medium)
2 1/2 cups fresh organic rhubarb, sliced
3 cups pitted halved cherries, divided
1/2 cup pitted medjool dates
1 Tbsp coconut nectar (or your choice liquid raw sweetener)
a pinch sea salt
2 Tbsp raw coconut butter, warmed to liquid
1 tsp raw coconut nectar (or your choice liquid raw sweetener)
2 Tbsp filtered water
To make the crust, combine all the ingredients but the banana in a food processor and process until finely ground. Add the banana, and process until holding together like dough (if it seems too dry add a tsp of filtered water, if too sticky a few more Tbsp flaxseed). Divide the dough into 6 balls, and roll out 1/8 inch thick on a piece of parchment (if too sticky, refrigerate for about 10 minutes and oil your rolling pin). Set rounds aside in the fridge.
To make the filling, combine the rhubarb, 1 cup of the cherries, dates, coconut nectar and sea salt in a food processor and process until finely chopped but still a little texture. Stir in the remaining cherries. Spoon a little filling into the center of each dough circle, then fold it over and flute the edges (or use a fork to crimp them shut). Dehydrate for about 30 minutes until the outside of the dough is dry (this step can be skipped the dough will just be softer).
To make the glaze, whisk together all ingredients until smooth (it may seem clumpy at first, but it will thin out). Drizzle over the pies (I find it easier and neater to put it in a ziplock back and clip the corner off then drizzle) and serve!