These are real grown-up dessert cups. Deliciously rich, totally guilt free. Theres nothing quite like the delicious mix of dark chocolate with fresh sweet cherries. Throw in some caramel superfood powder with gooey tahini, and you have one melt-in-the-mouth dessert. Long day at work? You can whip these up in under 20 minutes.
INGREDIENTS:For the chocolate
- 4 tablespoons raw cacao
- 1 tablespoon rice malt syrup (to taste)
- 4 heaped tablespoons organic coconut oil
- 4 tablespoons tahini
- 1/2 tablespoon stevia (I use Natvia)
- 1 teaspoon rice malt syrup
- 3 teaspoons maca powder
- splash almond milk (or milk of choice)
- pinch salt
- 6 fresh cherries
- Melt the coconut oil, then stir in cacao and rice syrup until well combined.
- In 6 silicone cupcake moulds, add two tablespoons of the chocolate and freeze for 2 minutes, then quickly remove when the mixture has thickened, tilt each mould and then rotate one full circle so that the chocolate licks up the side of the silicone.
- Return to freezer for another 8 minutes until solid.
- Meanwhile add tahini, stevia, maca and salt to a bowl. Combine thoroughly with a fork, then using a teaspoon, divide mixture amongst the 6 cups.
- Cut the 6 cherries in half, removing the pip. Flatten each half slightly, then place on top of the tahini mix (two cherry halves per cup).
- Finally, divide remaining chocolate mix between the 6 cups and return to the freezer for 10 minutes before devouring with gusto.
If cherries aren’t in season you can substitute with frozen, or use a couple of squashed juicy raspberries.
Make these child-friendly by using mini silicone cups, omitting the maca, and substituting the tahini with peanut butter.