I made this Vegan Cherry Cordials for my dad’s holiday dinner last month. The cherry stayed juicy in the chocolate, and my grandma liked them.
These cherry cordials are easy to make and are sure to impress vegan and non-vegan guests alike. The juicy chocolate center beautifully complements the flavor of the cherries, making this a must-try vegan dessert.
Homemade Vegan Cherry Cordials
These cherry cordials feature a juicy cherry at the center, coated in silky dark chocolate. The recipe takes about 1 hour to prepare, plus chilling time, and it yields around 12 cordials, making it perfect for sharing.
Ingredients
- 12 maraschino cherries, patted dry
- 1 cup unsweetened dark chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Chopped nuts or sprinkles for garnish (optional)
Instructions
- Prepare the Cherries: Ensure the maraschino cherries are well-drained and patted dry to avoid excess moisture in the chocolate coating.
- Make the Chocolate Mixture: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring until melted and smooth. Stir in maple syrup, vanilla extract, and a pinch of salt until well combined.
- Dip the Cherries: Using a fork or toothpick, dip each cherry into the chocolate mixture until completely coated. Allow the excess chocolate to drip back into the bowl. Place the coated cherries on a parchment-lined baking sheet.
- Chill: Transfer the baking sheet to the refrigerator and chill for about 30 minutes or until the chocolate has fully set.
- Serve and Garnish: Once set, remove the cordials from the fridge. If desired, sprinkle with chopped nuts or colorful sprinkles for an extra touch. Enjoy your decadent vegan dessert!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 cordials
- Calories: 120kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 15g
I store the cordials in the fridge for up to two weeks. The stay decadent, and I serve at room temperature.
