350g/12oz black cherries, stoned and chopped (canned may be used)
4 tbsp kirsch liqueur
1 tsp almond essence
200g/7oz quality dark chocolate
175g/6oz creamed coconut, roughly chopped or grated
100g/4oz hard (block) vegetarian margarine
200g/7oz vegetarian almond crunch biscuits
50g/2oz hazelnuts, roughly chopped
Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
Melt the chocolate, creamed coconut and margarine together over a gentle heat.
Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
Turn out the desserts and serve on individual plates.
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