Cherry chocolate ganache espresso pots recipe by Niki Webster of Rebel Recipes
A decadent dessert that will leave you wanting more… make these cherry chocolate ganache espresso pots in less than half an hour!
Cherry chocolate ganache espresso pots
Ingredients
- 100 g cherries, pitted, halved
- 1 tsp maple syrup
- a splash of water
- 250 g coconut cream
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla powder or extract
- 100 g good quality vegan chocolate
- 2 tbsp raw cacao
- 1-2 tsp espresso powder
Instructions
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Add the cherries to a saucepan with the maple syrup and water, then cook on a medium heat for a few minutes until the cherries have softened a little. Set aside.
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Break up the chocolate and add to a large bowl.
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Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until just before boiling, stirring constantly.
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Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
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Fold in the raw cacao and espresso powder and stir gently so that everything is combined, then fold in the cherries.
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Spoon the mix into glasses or espresso cups, then pop in the fridge to firm up – around 4 hours or overnight.
As featured in the September 2019 issue of Gluten-Free Heaven magazine
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