This paleo dessert bowl is inspired by the world famous Black Forrest cake and is made with layers of fresh cherries, dark chocolate, and whipped coconut cream.
When I was little I used to climb cherry trees in our garden, bucket tied to my neck and all, and I’d sit there for hours picking ripe red, white or dark cherries for my grandmother. “One for me, one in the bucket, one for me, one in the bucket…”, it went something like that and it took days to wash the red stains off my fingers. Buckets and buckets of cherries would then be transformed into jams, compotes and cakes in our kitchen factory.
One of those cakes was the world famous Black Forrest torte, which is made with layers of chocolate cake, whipped cream and cherries. We often made it with preserved sour cherries in winter and there was nothing better than having a slice of its rich yumminess with a cup of tea on a cold afternoon. This cherry and chocolate cake always makes me think of a small wooden hut in the middle of a dark, thick German forest with fire smoke coming out of the chimney.
This quick, cherry-licious paleo dessert is inspired by the Black Forest cake. It’s a little healthy treat with fresh black cherries (canned would also work), very dark chocolate and whipped coconut cream. It ain’t the real thing and it’s definitely not as sweet but it is lush and creamy and hits the spot.
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2 cups fresh cherries
250ml coconut cream / 1 cup and a bit
4 squares of dark chocolate (I used 85% Lindt dark chocolate but you could use some dairy-free chocolate)
1 teaspoon ghee or butter (coconut oil for dairy-free)
Dark chocolate shavings
Coconut flakes or shredded coconut
Remove the pits by pressing on cherries with a knife like you would when crushing a garlic clove. The cherry will collapse and you will easily remove the pit. Chop the cherries into quarters.
Using a whisk or an electric mixer (much easier), whip the coconut cream to a thick but not quite ‘stiff peaks’ consistency.
Melt the chocolate and butter (or coconut oil) in a small saucepan over low heat. Stir through until smooth and glossy (make sure not to overheat or it will go grainy).
Assemble the dessert in small serving dishes or glasses by adding a layer of chocolate sauce, coconut cream, cherries, and more coconut cream. Sprinkle with chocolate shavings and some extra coconut flakes if available. Garnish with a whole cherry.
You can use full-fat coconut milk as well. Refrigerate overnight or a few hours and it will thicken up at the top of the can, leaving the watery liquid on the bottom. Simply remove the creamy part of the milk and whip that for the dessert. Be careful not to overwhip the cream as it might collapse.
For a completely non-dairy version, use a dairy-free, paleo friendly chocolate and melt it together with a little coconut oil or coconut milk.