We’ve had a pretty busy week around here. We celebrated Mother’s Day, our One Year Wedding Anniversary, and my 30th birthday. There was a lot of family time, eating out, ordering in, and kicking back. One thing I did want to do was make my mom something special. She’s always enjoyed chocolate covered cherries and she hadn’t had any since we changed the way we eat. She ended up loving what I came up with and I hope you like it as well.
Vegan Chocolate Covered Cherries
- 20 pitless, stem-on Cherries (I used the brand ‘Tillen Farms’)
- 20 Biscoff Cookies
- 1/2 a medium-sized banana
- 7-8 oz Semi-sweet Vegan Chocolate (I used the brand ‘Enjoy Life’ and used about 3/4 of a 10 oz bag)
- 1/2 tsp Almond Extract
- A pinch of Salt
1.) Drain your cherries and pat them dry with a paper towel. (Try to use cherries that are securely attached to their stem to avoid issues later on)
2.) In a food processor, grind up the Biscoff cookies. Add the banana and mix. The result should be moldable, but a bit sticky. If it’s too dry or wet add more of the cookies or banana until it looks something like this:
3.) Find a plate or cookie sheet that can fit in your freezer and cover it with wax paper. Take a section of the cookie mix and flatten it on the wax paper. Place a cherry in the center and lift up the edges of the cookie mix until it envelopes the cherry. You should be able to create a cohesive shell of dough. (Obviously if you use a lot of dough per cherry, you’ll be able to make fewer chocolate covered cherries in the end.)
***If you find that the dough is sliding off the cherry, your cherries may be too wet. I also wiped off my hands occasionally to prevent them from sticking to the dough.***
4.) Once all the cherries are covered, put them in the freezer until set. I left them in for an hour.
5.) Melt the vegan chocolate in the microwave, stirring every 30 seconds until smooth. Add the salt and almond extract. This will give a subtle almond flavor, if you prefer it to be more prominent add more.
6.) Dip the cherries into the chocolate. I recommend using a spoon to help coat and support the weight of the cherry in order to avoid the stem getting pulled out. Place them back on the wax paper and pop them back in the freezer to set (another hour or so).
The final result should be not be overbearingly sweet, but rather showcase the balance between the fruity sweetness of the cherries and the earthy bitterness of the chocolate.