You know Black Forest cake, right? That delicious German creation stuffed with chocolate, cream and cherries? Well, this recipe is the same, except there’s no dairy and I skipped the maraschino cherries, which taste like cough syrup. Instead, I used a sour cherry compote and topped it all with dark chocolate shavings. I’m telling ya, this is good.

Makes
10

Preparation

20min

Cooking

10min

Skill level

Easy
By
8
Average: 4 (1 vote)
Yum

Ingredients

  • 2 400 ml cans coconut milk (full-fat makes it fudge-y, but you can use light if you want)
  • 35 g (⅓ cup) Dutch cocoa powder
  • 100 ml agave syrup
  • ½ tsp vanilla extract
  • ⅓ cup store-bought cherry compote or cherry jam (use something with less sugar)
  • ½ lemon (juice only)
  • dark chocolate, for shavings

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 30 minutes

Freezing time 3 hours

Pour 1 can of coconut milk into a saucepan, add the cocoa and 60 ml agave syrup, and whisk to incorporate. Turn up the heat to medium and let it gently simmer for about 5 minutes or until cocoa is dissolved. Place in the fridge to cool completely.

In a bowl, pour the remaining can of coconut milk, add the vanilla and the remaining 2 tablespoons agave syrup, and whisk until the syrup dissolves. Place in the fridge.

In a small bowl, place the cherry compote and lemon juice, stir to mix well, then set aside.

Now assemble! Get your popsicle (ice-block) containers (10 x 75 ml capacity) and fill one-quarter full with the chocolate sauce, add a spoon-ish of the cherry compote, then slowly and gently pour over some of the vanilla-coconut milk (don’t fill it all the way though). Top any space left with more of the chocolate sauce. Using a chopstick or skewer, make a few swirls. I suggest just one or two swirls – too much and you’ll mix it all.

Place in the freezer and after 20­–30 minutes insert the popsicle sticks so that they stay in place and don’t sink. Freeze completely, about 3 hours.

To serve, simply sprinkle some chocolate shavings on top (warm up the chocolate bar with your hands and use a vegie peeler to shave it). That’s it!

 

Recipe from Artful Desperado by Gabriel Cabrera, with photographs by Gabriel Cabrera.