Cherry Dumplings
Prep time
Cook time
Total time
Recipe type: Sweet treats
Cuisine: Vegan
Serves: 10
  • Dumplings
  • 2 + ½ cup purple yam puree*
  • 1 tbsp water from soaked dates
  • 1 tbsp cherry juice, from the thawed cherries
  • 3 dates, soaked
  • 1 inch slice creamed coconut
  • Cherry filling
  • ⅓ cup frozen pitted cherries, thawed at room temperature
  • 3 tbsp cherry juice, from the thawed cherries
  • 1+ ½ tsp beetroot powder, optional
  • ⅓ cup dates, soaked
  • ½ tbsp psyllium husk
  1. Peel and cut yams into small cubes. Place into a pot of water and bring to a boil. Cook until the potatoes are fork tender (about 15 minutes), drain and let them cool. Place in a food processor and process until smooth. Add remaining ingredients and process until mixture is well combined. Pour the mixture in a small bowl and place in the refrigerator for about 30 minutes (or until the mixture firm enough to roll into balls).
  2. For the jam filling simply blend the thawed cherries with some cherry juice (from the thawed cherries) and dates until it becomes smooth. Add a half tablespoon psyllium husk and pulse together. Let sit in the refrigerator for about 30 minutes.
  3. Remove dumpling mixture from refrigerator. Divide the dough into ten equal portions, and then gently roll each portion into a rounds. Using a circular motion with the palm of your hand.
  4. Remove cherry jam filling from refrigerator, then take about 1 tbsp from the jam and roll into balls.
  5. Holding a circle of dough in your palm, put the (jam ball) filling in the center of the dough and form a ball around the cherry center.
  6. For coating the dumplings, combine 5 - 6 tbsp shredded coconut with the remaining cherry juice, from the thawed cherries, spread this mixture on a dehydrator sheet and dehydrate at 140°F for 1 hour (or dry it in the oven). Roll dumplings in coconut. Enjoy!
*about 3- 4 small sized yam
Creamed coconut is a pure coconut made into a creamy paste and sold in the form of a hard white block. You can use coconut butter as a substitute in a 1:1 ratio in most recipes that call for creamed coconut.
Recipe by Deviliciously Raw at