It’s here!!! Who’s excited for all the cherry goodies?! Since cherry season is in full bloom, I decided to share three new scrumptious cherry recipes that you’re going to swoon over including beat-the-heat Cherry Mango Popsicles, a super simple 4-ingredient Cherry Chia Jam, and the perfect morning breakfast: Gluten-Free, Vegan Cherry Pop Tarts!

 

 

I am a huge fan of snacking on cherries just as they are found in nature, I mean, who doesn’t love these nutrient-dense little “candies” plucked right from the tree? Boasting with numerous health benefits, cherries are rich in fiber, vitamin C, potassium, and even protein! Cherries also contain antioxidants to help reduce inflammation and chronic disease. So, you just go right ahead and indulge on these gorgeous little gems my friends!

 

 

 

 

 

 

Cherry Chia Jam

But aside from snacking on them straight from hand, I’ve developed three cherry-licious recipes for you to try this cherry season. First up, a super simple cherry jam made with fresh Stemilt cherries, chia seeds (also a hero of a food), maple syrup, water, and a pinch of salt. This Chery Chia Jam could not be easier to make, all you do is pit the cherries, reduce them in a saucepan with the maple syrup, water, and a pinch of salt, add the chia seeds and chill for about an hour. Use this jam to top your favorite toast or your morning bowl of oatmeal, or for a seedy jammie take on a PB & J dessert, stuffed inside a peanut butter cup, yum!

Ingredients

2 cups pitted cherries

1 tablespoon maple syrup

3 tablespoons water

Pinch of salt

¼ cup chia seeds

Instructions

In a medium saucepan reduce the pitted cherries over medium-high heat until they start to soften and the juices release, about 15 minutes, stirring occasionally. Stir in the maple syrup, water, and pinch of salt. You want to make sure the cherries are as broken down as possible, so if you need to pulse them in the blender/food processor that would be fine. Remove from heat and add the chia seeds to the mashed cherries and stir to combine. Spoon the mixture into a glass container, cover and chill 1 hour-overnight. Keep covered and stored in the fridge for up to 2 weeks.

 

Cherry Mango Popsicles

As the summer days are approaching quickly, I thought a cherry-flavored popsicle would be super fun to make. I decided to combine cherries and mango together for one refreshing pop that will be on your special treat menu all summer long. These vegan Cherry Mango Popsicles take a creamy mango filling swirled with a delectable cherry filling made with real cherries bursting with flavor. Again, you will just reduce the cherries and mango separately to soften them, blend them, combine them with maple syrup, vanilla, coconut milk, and tapioca starch, then spoon the mixtures into your popsicle mold, pop in some fresh cherries and freeze!

Cherry Flavor Ingredients

2 cups fresh cherries, pitted

½ teaspoon pure vanilla extract

2 tablespoons maple syrup

½ tablespoon tapioca starch

¼ cup coconut milk, solid part only

Mango Flavor Ingredients

2 cups mango, diced

½ teaspoon pure vanilla extract

2 tablespoons maple syrup

½ tablespoon tapioca starch

¼ cup coconut milk, solid part only

Instructions

Heat two separate saucepans over medium-high heat. Add the cherry flavor ingredients to one pan, and the mango flavor ingredients to the other. Simmer both until the fruit softens, reduces, and thickens stirring frequently. Place the popsicle molds onto a baking sheet (easier to get in and out of the freezer). Transfer the mango mixture to a blender and blend until smooth. Pour the mixture into a bowl, then blend the cherry mixture next until smooth. Alternating between mixtures, spoon into the popsicle molds. Take a popsicle stick and gently swirl the two colors to create a pattern. Add a few fresh cherry halves to each popsicle and then place them into the freezer to set up overnight.

Cherry Pop Tarts

Lastly in this cherry recipe roundup are these mouthwatering Gluten-Free, Vegan Cherry Pop Tarts! The cherry filling is made with fresh cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tart breakfast! If you think making your own pop tarts at home sounds daunting, let me tell you just how simple this recipe is. You cut rounds (or squares) from the dough, fill it with a tablespoon of cherry filling, place another piece of dough on top of the filling, press the edges together with a fork, bake, cool, and frost. That’s it! The pop tart crust is made grain-free using a combination of coconut flour, cassava flour, and almond flour for a super tender, flaky crust paired with that juicy cherry center. Not only are these pop tarts delicious, but making your own at home is a great way to indulge but knowing exactly what’s going into your body without all the additives and refined sugars. Not to mention… hello all natural, REAL cherry filling and frosting! Ok, I know you’re drooling, so let’s get right to it, shall we?!

Cherry Filling Ingredients

2 cups cherries, pitted

½ tablespoon lemon juice

2 tablespoons maple syrup

1 tablespoon tapioca or arrowroot flour/starch

Crust Ingredients

½ cup coconut flour

½ cup cassava flour

1 cup almond flour

½ teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

1/3 cup maple syrup

1/3 cup coconut oil/plant butter, softened

1 teaspoon pure vanilla extract

oat milk, for brushing

Cherry Frosting

Leftover cherry filling from above

1 cup powdered sugar

1 tablespoon plant milk, such as almond milk

sprinkles, optional

Make the cherry filling first. Add the pitted cherries to a small saucepan. Add all of the other filling ingredients and heat over medium heat until the cherries start to reduce and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. While the cherries are simmering make the crust.

Preheat the oven to 350 degrees F. In a large bowl, whisk together the flours, cinnamon, baking powder, and salt. Next, add the maple syrup, softened coconut oil/butter and pure vanilla extract and stir it with a spatula or spoon until a dough forms. Place the dough onto a large piece of parchment paper and then place another piece of parchment paper on top of the dough and roll the dough out to ¼-inch thickness. Using a round cookie cutter (or other shape), cut circles from the dough and place half of them onto a parchment-lined baking sheet.

Next, place approximately one tablespoon of the cherry filling in the center of half of the rounds, almost to the edges but leaving a border. Place another round of crust on top of the filling and gently press the top and bottom circles together with a fork to seal the edges of the dough. They will likely crack slightly, that’s ok because you want them to vent while baking. Brush pop tarts with plant milk and then bake in the oven for 12 minutes. Allow them to cool before frosting and enjoying.

To make the frosting, spoon any large chunks of cherries out of the filling saucepan then whisk the powdered sugar and plant milk with the leftover cherry juice right in the saucepan until smooth and you have a thick paste-like consistency. If the frosting is too runny, add more powdered sugar. Top each pop tart with the cherry frosting. Sprinkle with sprinkles if desired.

Store leftover pop tarts uncovered on your counter for up to 2 days.

If you’re a cherry fanatic like me, and sometimes you go a little crazy buying them all up before you can no longer find them in stores, cherries can actually be frozen and saved for later too! One of my favorite ways to use frozen cherries is adding them to my smoothies! And when the mood hits for one of these cherry recipes in the dead of winter, you’ll be glad you stocked up. There is a specific method on how to freeze cherries for optimal use later on, so be sure to check out that article here!

Don’t forget to leave a comment below, and tag Healthy Little Vittles and Stemilt on Instagram or Facebook if you make any of these cherry treats!