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  • Chocolate Cherry Espresso Pots (vegan & gluten free)

    July 4, 2018 / Niki / No Comments

    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 love an espresso after dinner and if it can be combined with your dessert – even better right? (huge affogatto fan!).

    These 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

    I'd love to know if you made this recipe.

    Use #RebelRecipes and tag @RebelRecipes

    Info

     

      6-8 servings
      20 minutes preparation time
      None cook time

    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 essence
    • 100g bar vegan chocolate
    • 2 tbsp raw cacao
    • 1-2 tsp espresso powder

    Directions

    1. Firstly add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the the cherries have softened. Set aside.
    2. Now break up the chocolate and add to a large bowl.
    3. Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stirring constantly.
    4. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
    5. Fold in the raw cacao & espresso powder and stir gently so that everything is combined. Now fold in the cherries.
    6. Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4hrs or overnight.

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    Recipe Tags: cherries chocolate espresso ganache

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