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By Nourishing Amy

Cherry Bakewell Chocolate Ganache Cookie Cups

timerPrep Time: 20 minutes

groupsServes: 8 People

No bake almond and chocolate chip cookie dough cups filled with cherry jam and the most delicious Cherry Bakewell Dark Chocolate 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.


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


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

Made using Divine Dessert Bar Bakewell 180g

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