Chocolate chip cookie dough cups with Divine Bakewell Cherry and Almond Dark Chocolate

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.

This new Divine bar has chewy sour cherries, crunchy almonds and a hint of amaretto flavouring all encased in rich dark 60% chocolate.

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 Dark Chocolate Bakewell with Cherry and Almond, 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