Vegan, Gluten-free Chocolate Cherry Cake/Pie

Grind finely, mix together and let rest while you do the next steps:
30 ml2 Tbsp flax seed
59 ml4 Tbsp boiling water

Puree in Blender/Vitamix:
120 ml1/2 c dry prunes cooked till soft in a little water (drain off excess water except for about 3 Tbsp)

Mix together in bowl:
120 ml1/2 c liquid coconut oil
160 ml2/3 c coconut sugar
5 ml1 tsp vanilla
5 ml1 tsp almond extract
dash of salt

Stir thoroughly into this mixture:
the prune puree (prune butter might work, I will try it next time)
the flax seed

Then fold in the following mixture:
710 ml3 c almond meal
120 ml1/2 c finely shredded coconut
120 ml1/2 c dry cocoa
10 ml2 tsp baking powder

Spread a generous half of the dough into an oiled pie pan.

Distribute on top of dough:
~1 c of pitted, well drained dark cherries
(I used 2 cups of frozen cherries, thawed and squeezed them out a bit)

Distribute rest of dough on top.

Sprinkle over top:
a handful of sliced almonds

Bake at 350 degrees for approx. 40 minutes. (Check doneness after 30-35 min.)

Enjoy!