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a slice of naturally sweetened chocolate cherry galette topped with a scoop of vanilla ice cream

Chocolate Cherry Galette

This refined sugar free chocolate cherry galette features juicy cherries, dark chocolate, and orange wrapped up in a crisp whole wheat pastry. Perfect for beginner pie bakers!

Category Dessert, Pies, Crisps & Tarts
Cuisine American, British
Keyword Chocolate Cherry Galette, chocolate galette, easy pie recipe, galette recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 8 slices
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

Crust:

  • 100 g unbleached plain flour
  • 80 g whole wheat flour
  • ¼ tsp fine sea salt
  • ½ large orange zest only
  • 1 tbsp coconut sugar
  • 113 g cold unsalted butter cubed
  • 2 tbsp ice water

Filling:

  • 400 g pitted and halved fresh cherries
  • 50 g coconut sugar
  • 2 tbsp arrowroot powder
  • ½ large orange zest
  • 2 tsp freshly squeezed orange juice
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 50 g dark chocolate roughly chopped
  • 1 large egg yolk and white separated and lightly whisked
  • 2 tsp coarse raw sugar
  • 25 g dark chocolate melted (optional)

METHOD

  1. Make the crust by sifting together the flours, sea salt, orange zest, and coconut sugar.
  2. Add in the cubed butter and cut it into the dry ingredients with your hands until the mixture resembles coarse breadcrumbs. Drizzle in the water and bring it together with a fork until it forms a loose ball.
  3. Dump the pastry onto a lightly floured surface and shape the dough into a disc. Do not overwork it. Cover entirely with parchment or foil and refrigerate for 30 minutes.
  4. Meanwhile, get on with the filling by folding together the cherries, coconut sugar, arrowroot powder, orange zest and juice, vanilla extract, sea salt, and chopped chocolate. Be sure to keep mixing until all of the arrowroot powder disappears, then set aside.
  5. Preheat the oven to 190°C (375°F) and line a baking tray with a silicone mat or non-stick paper.
  6. Lightly flour a work surface and roll the chilled dough into a 30 cm diameter circle. Lay the pastry dough on the prepared tray and brush egg white over the surface.
  7. Spoon the cherry filling into the centre of the dough, leaving 4 cm around the edge bare.
  8. Gently fold the edge up and over the filling, taking care to crimp together the folds as you go.
  9. Brush the top of the pastry with the egg yolk and evenly sprinkle over the coarse sugar. Bake the galette for 40-45 minutes, rotating the pan at the halfway mark.
  10. Remove the galette from the oven and allow to cool on the tray for 10 minutes before serving to let the juices firm up a bit. If desired, drizzle over the melted chocolate right before serving.

Recipe Video

NOTES

This galette is best eaten warm from the oven on the day it is made, but will keep sealed in an airtight container at room temperature for up to 3 days. To reheat, simply whack it in the oven at 180°C (350°F) for 10 minutes or until warmed through.