Vancouver is coming up to the second wave of pink- all those cherry blossoms…
We love them. They’re gorgeous and, I don’t know about you, but they somewhat overwhelming (at least on the street where I live- total blossom explosion! No complaints.).
When I was little, I’d call them Strawberry Ice Cream Trees. A pretty accurate description, but don’t lick a cherry blossom tree- they don’t taste good.
Lick these Chocolate Cherry Cheezecake Cups instead! Zimt chocolate cups are far more delicious than bark (if I may say so myself), and the cherry filling is smooth, creamy, and totally nut free.
xo emma
Chocolate Cherry Cheezecake Cups
Servings9 cups
Ingredients
- 140g frozen, pitted cherries(apx 1 C)
- 252g coconut butter(apx 1 3/4 C)
- 3T lemon juice(apx 1.5 lemons worth)
- 92g coconut sugar(apx 1/2 C)
- 1C water
- 1/4t vanilla bean powder
- 180g Zimt Baking Chocolatemelted
Instructions
Chocolate Cups
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First, make your chocolate dessert bowls! In silicone or other flexible containers, or muffin tins lined with muffin liners. Take half of the melted chocolate and cover the inside of these containers with chocolate- set in the fridge to cool. You may need to “paint” on another layer, so depending upon how thick it is first going on, you may want to save some chocolate for the second coat.
Cherry Cheezecake Filling
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In a high speed blender or food processor, combine all ingredients and blend until super smooth. Scoop into a container and refrigerate for a few hours. Once solidified, scoop out with an ice cream scooper and place in your chocolate cups. You've got trees!