Ingredients

The following ingredients have 2 Servings
  • 1 cup coconut cream (I got exactly one cup from a chilled 13.6 oz can full-fat coconut milk, chilled overnight at least (1-2 days is best)
  • 1/2 packed cup (75g) unsweetened dried tart cherries, soaked in 1/2 cup boiling water 8 hours minimum
  • 1/4 cup (24g) unsweetened cocoa powder
  • 2 tablespoons (40g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 90 g 3.16 oz 70-71% dark chocolate bar, finely chopped (I used a 3.16 oz bar)
  • Optional toppings: Whipped coconut cream, chocolate chips, fresh cherries, or shaved chocolate

Instruction

  • Follow each step closely for a smooth result. First, you will need to make sure your coconut milk has been chilled at least 24 hours prior to beginning. You will ONLY be using the hardened, thick cream at the top of the can, not the water. I use Thai brand which always yields beautiful, thickened cream after being chilled for a couple of days. You will need 1 full cup of coconut cream for this recipe.
  • You will also need to soak your dried cherries prior as well. Do this by adding 1/2 cup BOILING water to a large cup or small bowl with the cherries. Let them sit for 8 hours or overnight, the longer the better, so they become really soft. This step is crucial for them to blend up completely smooth. Do not drain the water. Add both the cherries and soaked water to a food processor. Blend for a couple of minutes or so, until completely smooth, you want it really smooth. Literally let it run for 2 minutes, walk away and come back. You will be blending a couple of more times and it will all be smooth by the end.
  • Add the cacao, syrup, vanilla, chilled coconut cream (scoop out the hardened cream from the can, discard the water) and salt and blend for a few minutes until completely smooth, scraping the sides as needed. Let it run again for a couple of minutes.
  • Lastly, finely chop the chocolate and melt until smooth and add to the food processor. Blend again until completely smooth. I even transferred mine to my Vitamix for one good last run for ultra creaminess, but if you don't have one, just let your processor run until smooth. It should all be totally smooth by this point and no more bits of cherries remaining. Taste and add any more sweetener if desired, but I would use a dry sweetener and not a liquid one. I did not add any more sweetener, as I liked the rich chocolate taste. If your dried cherries were not sweetened, then you will likely need to add some extra sweetener.
  • Place in a bowl or container to chill in the fridge for 2-4 hours. It should be thick and well set, but smooth. It will become a little bit firmer the longer it sits, so just let it sit a few minutes at room temperature if desired, or just add a splash of plant milk to it. Scoop into serving glasses and top with coconut whipped cream, chocolate chips and fresh cherries, if desired for presentation. Devour.