Decedent, rich and smooth chocolate cherry espresso pots. Mouthfuls for gooey chocolate with a little coffee hit and sweet cherries – totally dreamy.
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I think I’m going through a dessert making phase again; it seems to happen a few times a year and now that I’m thinking about it, three times in fact–Christmas (of course), autumn when all you want is warm and comforting puddings and now in our gorgeous English summer when all the seasonal fresh fruit is at its best.
This dessert combines some of my favourite things; beautiful ripe cherries, chocolate and espresso. I’m definitely one of those people who loves an espresso after dinner and if you can combine it with your dessert–even better, right? (huge affogatto fan!).
This rich and decedent chocolate cherry ganache pots are the perfect size, not too big, but they give you an amazing chocolate hit with little gooey cherries nestled inside.
Pretty special–I hope you love them as much as I do xxx
Decedent, rich and smooth chocolate cherry expresso pots. Mouthfuls for gooey chocolate with a little coffee hit and sweet cherries - totally dreamy.
Prep time: 20 minutes mins
6-8 servings
5 from 1 vote
Ingredients
- 3/4 cup cherries pitted and sliced in half
- 1 tsp maple syrup
- Splash water
- 250 ml organic coconut cream
- 2 tbsp organic coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla powder or extract
- 100 g bar vegan chocolate
- 2 tbsp raw cacao
- 1-2 tsp espresso powder
Instructions
Add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the cherries have softened. Set aside.
Break up the chocolate and add to a large bowl.
Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stirring constantly.
Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
Fold in the raw cacao & espresso powder and stir gently so that everything is combined.
Now fold in the cherries.
Spoon the mix into glasses or espresso cups, then pop in the fridge to firm up–around 4hrs or overnight.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Chocolate, Cherries or Coffee
Chocolate Biscoff Almond Brownie Hearts
Banana Loaf with Choc Chips (Gluten Free)
Coconut Cherry Ripple Ice Cream (Vegan)
Discuss this Recipe with Niki
4 Responses
This is my ‘go to’ desert whenever I have vegan friends over for dinner. Delicious!Reply
Amazing! so happy to hear xx
Reply
Hi Niki, I recently made your cherry chocolate espresso pots which tasted delicious however when I put them in the fridge (for 2 hours) they went completely hard – do you know what I could have done wrong? I only had 200ml of coconut cream instead of 250ml and I put a tablespoon of espresso powder in, by mistake, rather than a teaspoon. Could those incorrect measurements have affected it?
Reply
Should be OK! They are quite firm.
You can take them out of the fridge before eating if you prefer softer xxReply
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Thank you, and much love, Niki xxx
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