Vegan cherry ripe cups with a juicy cherry coconut filling and dark chocolate coating. 5 ingredients, the perfect bite size and can be stored at room temperature!
Melt the chocolate and half the cacao butter in a double boiler or small saucepan over low heat. When the chocolate has fully melted, remove it from the heat.
Allow the chocolate to cool until it is the consistency of thin cream or it leaves a “ribbon” when you drizzle it. Pour about 1-2 teaspoons of chocolate into a small silicon cupcake mould. Gently rotate the cup or use the back of a spoon to coat the sides of the cup with chocolate. Make sure the bottom and sides are covered in adequate chocolate; otherwise, the cup will break. Repeat for the remaining cups and set aside in the freezer.
To make the cherry filling:
Place the cherries in a small saucepan with a dash of water over medium heat. Cook for 5 minutes or until the cherries break down and form a jam-like consistency. Use a stick blender to blend until there are no big chunks. Mix in the coconut, sweetener and cacao butter/oil.
When the chocolate in the moulds have set, remove from the freezer. Carefully spoon the cherry mixture into the cups, leaving a small gap at the top.
Pour the remaining melted chocolate on top of the cherry mixture. Decorate if desired.
Return the cups to the freezer or fridge for at least 1 hour or until the chocolate is set. Remove the cups from the moulds and enjoy!
The cups can be kept in an airtight container at a cool room temperature for a few days. Otherwise the cups can be kept in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
Notes
To make your own chocolate, add 1 cup (220g) chopped cacao butter, ½ cup (40g) raw cacao or cocoa powder) and ¼ cup (80g) maple or rice malt syrup to a small saucepan. Melt and mix well until combined. Use it in the recipe as needed.
Make sure your cherries are SWEET and not SOUR... unless you like sour desserts ;).
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