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Cakes and bakes, Desserts, Recipe, Vegan, Vegetarian

Cherry chocolate ganache espresso pots

by Lindsey Harrad   ·  5 years ago  
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Chocolate, espresso and cherries are a match made in heaven in this rich, smooth chocolate pot

INGREDIENTS
  • 100g cherries pitted and chopped in half 
  • 1 tsp maple syrup 
  • Splash water 
  • 250 ml coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence
  • 100g bar good quality vegan chocolate
  • 2 tbsp raw cacao
  • 1-2 tsp espresso powder 
METHOD
  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 cherries have softened a little. Set aside. 
  2. Now break up the chocolate and add to a large bowl. 
  3. Heat the coconut cream, coconut oil, maple syrup and 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 and 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 for around four hours or overnight. 

Recipe created by Niki Webster, founder of RebelRecipes.com. Her Rebel Recipes and Be More Vegan books are out now.