Cherry Chocolate Ganache Espresso Pots 1Ingredients

  • 100g cherries, pitted and chopped in half
  • 1 tsp maple syrup
  • Splash water
  • 250ml (1 generous cup) coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence
  • 100g bar good quality vegan chocolate
  • 2 tbsp raw cacao
  • 1-2 tsp espresso powder


  1. Firstly add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the cherries have softened a little. Set aside.
  2. Now break up the chocolate and add to a large bowl.
  3. Heat the coconut cream, coconut oil, maple syrup & 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 & espresso powder and stir gently so that everything is combined. Now fold in the cherries.
  6. Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4hrs or overnight.

Recipe and Images Courtesy of Rebel Recipes

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