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Cherry chocolate ganache espresso pots

Cherry chocolate ganache espresso pots

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 385 kcal
Author Niki Webster

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

  1. 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.

  2. 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, then fold in the cherries.

  6. Spoon the mix into glasses or espresso cups, then pop in the fridge to firm up – around 4 hours or overnight.

Nutrition Facts
Cherry chocolate ganache espresso pots
Amount Per Serving
Calories 385 Calories from Fat 227
% Daily Value*
Fat 25.2g39%
Saturated Fat 21.8g136%
Sugar 9.1g10%
Protein 19.7g39%
* Percent Daily Values are based on a 2000 calorie diet.