This chocolate cherry sensation is absolutely incredible! And when cherry season hits, you definitely want to make this. Pitting those dark, sweet cherries is totally worth the pay off, don't you think? Fresh, in-season cherries are hard to pass up on as their flavor is unmatched.
If you are on the same page, then you know how well cherries pair up with chocolate, right? That combination makes a perfect pair. This creamy and silky dessert will not only be a summer favorite, but you will love that it is made with simple, wholesome ingredients.
Pecans or walnuts work for the crust. They are a bit of a softer nut and have a great flavor when paired with the chocolate and cherries. The crust makes more than you need for the serving dishes, but I did that on purpose. I wanted some extra to make some cute mini bliss balls for topping these delicious desserts. So you could scale back on your crust measurements if you didn't want to make the bliss balls. Or just snack on the leftovers, as it is so good!
Even though the mousse only needs 1/2 cup of cherries, buy extra. You will want them for topping as well. And remember to pit and halve the cherries before measuring. You don't want to sell yourself short in that department. You can easily double this recipe if needed. Who knew making mousse could be so simple? So go ahead and enjoy cherry season with this delicious and hard to resist dessert!
1 cup pecans (or walnuts)
1/2 cup dates, pitted
1/4 cup unsweetened shredded coconut
1/4 cup cacao powder
pinch sea salt
2 Tbs cacao nibs
1 tsp maple syrup
3/4 cup coconut cream (cream from full fat coconut milk can)
1/2 cup dark, sweet cherries (pitted and halved, them measure)
2 Tbs fresh lemon juice (coat the cherries with)
1 Tbs maple syrup (optional, depends on how sweet your cherries are)
make mini bliss balls with some of the crust
coconut whipped cream
1. Hours or day before, place one can of full fat coconut milk into your refrigerator.
2. Place all of your crust ingredients into your food processor and pulse to combine. Set aside some of the crust to make mini bliss balls. They are so cute when placed on top of the mousse.
3. Divide the rest of the crust into two serving sized dishes and press down firmly. You can place those in your refrigerator while you whip up the mousse.
4. Open your can of coconut milk and scoop out the coconut cream into a small saucepan. Over low heat, melt it down so it is in a pourable state. Pour the cream into a measuring cup and from there, you will pour 3/4 cup into your blender.
5. Pit and halve the cherries. Coat with 2 Tbs of lemon juice and place into your blender. Add maple syrup if needed and blend until smooth.
6. Divide the mixture evenly between the two serving dishes and place them back into your refrigerator until firm (maybe an hour or two).
7. Top the mousse with any delicious toppings you want to include and enjoy this chocolate cherry treat! Serves 2.