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4.38 from 8 votes

Vegan Cherry Ripe Cups

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!
Prep Time30 mins
Cook Time5 mins
Course: Dessert
Cuisine: Vegan
Servings: 15 mini cups


  • 2 cups (340g) roughly chopped chocolate or chocolate chips*, melted (dark or milk slightly sweetened)
  • 2 tablespoons (30g) cacao butter, or coconut oil
  • 1 ½ cup (225g) pitted cherries**, fresh, frozen or unsweetened canned
  • 1 ½ cup (120g) desiccated coconut
  • 3 tablespoons (65g) maple syrup or rice malt syrup, to taste


To prepare the chocolate

  • 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.


* 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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