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Chocolate cherry espresso pots (gluten free)
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5 from 2 votes

Chocolate Cherry Espresso Pots (Gluten Free)

Decedent, rich and smooth chocolate cherry expresso pots. Mouthfuls for gooey chocolate with a little coffee hit and sweet cherries - totally dreamy.
Course Dessert
Cuisine Plant-based
Diet Gluten Free, Vegan, Vegetarian
Keyword Cherries, Chocolate, Chocolate pots, Christmas, Coffee, Dinner party, Easter, Plant-based, Valentines, Vegan
Prep Time 20 minutes
Author Niki Webster

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.

Notes

6-8 servings