Cherry-Pistachio Crisps

• 2 10-oz. bags frozen sweet cherries
• 3 Tbs. maple syrup, divided
• 2 tsp arrowroot powder
• 1 tsp. grated orange zest
• 3 tsp. vanilla extract, divided
• 1/2 tsp. ground cinnamon
• 18 tsp. almond extract
• 1 cup old-fashioned rolled oats
• 13 cup unsweetened shredded dried coconut
• 13 cup almond meal
• 1/4 cup coconut sugar
• 1/4 cup gluten-free oat flour, sifted
• 1/4 tsp. sea salt
• 1/4 cup melted extra virgin coconut oil
• 1/2 cup raw pistachios, roughly chopped, plus more for garnish

1. Preheat oven to 375F.
2. Arrange eight 1/2-cup ramekins on baking sheet.
3. Toss together cherries, 2 Tbs.
4. maple syrup, arrowroot powder, orange zest,2 tsp.
5. vanilla extract, cinnamon, and almond extract in medium bowl.
6. Fill each ramekin with generous 1/3 cup cherry mixture, and set aside.
7. Toss together oats, coconut, almond meal, coconut sugar, oat flour, and salt in medium bowl.
8. Stir in oil, remaining 1 Tbs.
9. maple syrup, and remaining 1 tsp.
10. vanilla extract.
11. Add pistachios, and stir until combined.
12. Top each ramekin with 1/4 cup pistachio mixture.
13. Bake 20 to 25 minutes, or until crisps bubble around edges and tops are golden.

sweet cherries, maple syrup, arrowroot powder, orange zest, vanilla, ground cinnamon, almond, oldfashioned, coconut, almond meal, coconut sugar, flour, salt, coconut oil, pistachios

Taken from www.vegetariantimes.com/recipe/cherry-pistachio-crisps/ (may not work)