It’s been done, over and over again. Peanut butter and chocolate in a bite-sized dessert cup is, indeed, delicious. But it’s time for a change – the kind that makes you wonder why you never thought of this before. In place of peanut butter, you’ll unite dark chocolate with its fruity half. Sweet cherries steal the show in this layered, no-bake treat. Grab a handful of friends and eat your tart out!
Dark Chocolate Cherry Cups
Base layer
1 cup soft dates
½ cup raw almonds
¼ cup cherries, pitted
1 Tbsp. organic honey (or agave)
Chocolate ganache
½ cup cocoa powder (or carob powder)
¼ cup sugar-free maple syrup
¼ cup organic coconut oil
2 tsp. stevia (optional)
Topping
1 Tbsp. cacao nibs
Directions
- In a food processor, combine all base layer ingredients and pulse until crumbly and moldable.
- Separate into 6 even balls and press each ball into the bottom of a silicone cupcake mold or greased paper liner.
- In a medium bowl, microwave syrup and coconut oil.
- Add cocoa powder and stevia, stirring to combine.
- Spoon mixture over base layer. Sprinkle with cacao nibs and place in the freezer for at least an hour to set.
- Once firm, eat up!