Divine 60% Dark Chocolate Bakewell with Cherry and Almond - 180g

Fairtrade, Kosher, Palm Oil Free, Non-GMO, FSC Certified Packaging, Vegan, Vegetarian

Allergens:

CONTAINS: Nuts

MAY CONTAIN: Cereals Containing Gluten, Milk And Other Nuts

180g.

Ingredients: Cocoa Mass, Sugar, Sour Cherry Pieces 16% (Fruit (Apple Puree, Sour Cherry Juice, Cherry Puree), Glucose Syrup, Sugar, Rice Flour, Cocoa Butter, Gelling Agent: Pectin, Natural Cherry Flavouring, Acidulants: Citric Acid, Acidity Regulator: Potassium Citrate, Cinnamon Powder, Cardamom Powder, Cloves Powder), Almonds 8%, Cocoa Butter, Emulsifier: Lecithins, Natural Cherry Flavouring, Natural Amaretto Flavouring <0.2%.

Delicious recipe suggestion: Almond and Chocolate Chip Cookie Dough Cups filled with cherry jam and the most delicious Dark Chocolate Bakewell with Cherry and Almond 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.

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 case.

Step 2

For the cookie dough: mix 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 to 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 spoonful 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.