Vegan Cherry Ripe Cups
Ingredients
- 1 cup finely chopped store-bought chocolate
- 2 tbsp cacao butter or coconut oil
- OR 3/4 cup finely chopped cacao butter
- 1/4 cup cacao powder
- 3 tbsp rice malt syrup, or to taste
Cherry filling
- 1 cup pitted cherries, fresh or frozen
- 1/2 cup desiccated coconut
- 2 tablespoons cacao butter or coconut oil
Preparation
If you have store-bought chocolate, melt in a double boiler over low heat. To make your own chocolate, melt the cacao butter in a double boiler over low heat. Remove from heat and stir in cacao powder and syrup until fully combined.
Spoon around 1/2 tsp of melted chocolate into the bottom of each silicone mould or lined cupcake moulds. Set aside in the freezer.
For the cherry filling, place the cherries in a small saucepan with a dash of water over medium heat. Cook until the cherries break down and form a jam-like consistency. Reduce to a little less than 1/2 cup of mixture then puree with a whizz stick until smooth. Mix in coconut and cacao butter or oil.
When the chocolate in the moulds have set, remove from freezer. Carefully pipe or spoon cherry mixture into the middle of each cup trying to not let the mixture touch the sides.
Pour the remaining melted chocolate over the cherry mixture so it goes down the sides of the cups and completely covers the cherry mixture. Decorate as desired.
Return the cups to the freezer 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 hours. Otherwise the cups should be kept in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
