No bake almond and chocolate chip cookie dough cups filled with cherry jam and the most delicious Cherry Bakewell Dark Chocolate Ganache. Add on some whipped coconut cream and a fresh cherry for an amazing crowd-pleasing dessert or snack that is naturally vegan, gluten-free and easy to make in advance. Plus, extra ganache makes the most indulgent chocolate Cherry Bakewell truffles.
By Nourishing Amy
Cherry Bakewell Chocolate Ganache Cookie Cups
Prep Time: 20 minutes
Serves: 8 People
Ingredients
For the Cookie Cups
120g smooth almond or cashew butter
60ml maple syrup
2 tbsp melted coconut oil
½ tsp vanilla essence
½ tsp almond essence
125g oat flour
50g ground almonds
1 tbsp coconut flour
A pinch of salt
40g Cherry Bakewell Dark Chocolate, chopped small
For the Filling
8 tsp cherry jam
100g Cherry Bakewell Dark Chocolate, chopped very small
150g coconut cream (from one tin of full-fat coconut milk)
1 tbsp maple syrup
To Serve
Whipped coconut or dairy-free cream or thick yoghurt
Fresh cherries
Extra Cherry Bakewell Dark Chocolate, chopped
Method
Step 1
The day before: chill the tin of coconut milk for the filling. Have a silicone cupcake/muffin mould, or line a metal tray with cases
Step 2
For the cookie dough: mix together the almond butter, maple syrup, coconut oil, vanilla and almond essence until smooth. Now add in the oat flour, ground almonds, coconut flour and salt and stir to a sticky dough. Fold in the chocolate
Step 3
Divide the mix into 8 pieces, roll into balls and place inside the muffin holes/cases. Press down and shape into cups. Chill in the fridge while you make the filling
Step 4
Add the chopped chocolate into a bowl. Scoop the solid cream part from the tin of coconut milk and warm up until just melted (in a saucepan or the microwave) and before it bubbles. Pour this over the chocolate and leave for 5 minutes. Now add in the maple syrup and whisk until glossy
Step 5
Remove the cups from the fridge and place a spoon of jam in each cup. Now pour over the ganache to the top of the cookie dough cups and return to the fridge for 2 hours or overnight, until set firm. Pour any leftover ganache into a shallow dish and put in the fridge to set into truffles
Step 6
When ready to serve: remove the cups from the trays and pipe or spoon over the cream. Add on a cherry and some extra chocolate and enjoy straight away. Keep leftovers in the fridge for 1 week or in the freezer for 1 month (allow them to defrost before eating)
Step 7
To make truffles: once the ganache has set, use a spoon to scoop some of the mix and work quickly to shape into balls. Roll in a shallow bowl of cocoa powder and repeat to use up all the ganache. These will keep for 1 week in a sealed container in the fridge
