Vegan Chocolate Cherry Dessert

Last Updated on March 27, 2022

This Vegan Chocolate Cherry Dessert is a mix of chocolate covered cherries and a black forest cake.

A simple dessert with a crisp cookie base, a whipped chocolate coconut cream topped with cherry pie filling.

So if you love chocolate and cherries, you will fall in love with this dessert!

The cookie base taste a lot like a chocolate cake but crisp and crunchy.

The base has to be a firm crust so it can stand up to the heavy whipped cream and cherries.

Continue with a layer of soft, fluffy, and mildly sweet chocolate coconut whipped cream.

Then you finish with the ooey gooey rich flavor of a cherry pie filling on the top of the dessert.

What ingredients are needed for this Vegan Chocolate Cherry Dessert

The Crust

• Flour – An all purpose flour was used in this recipe.
• Oil – Avocado oil is used for the crust because of the mild slightly butter flavor and it will not over power the chocolate.
• Cocoa – Cocoa powder adds a deeper chocolate flavor.
• Real Maple Syrup – Maple syrup is the sweetener of choice that adds a hint of a vanilla-caramel flavor to the crust.
• Brewed Coffee – Adding brewed coffee enhances and deepens the rich flavor of the chocolate.
• Chocolate Chips – For extra chocolatey goodness!
• Pure Vanilla Extract – Vanilla extract enhances all the flavors in this crust.
• Salt – The salt also enhances the flavors in this recipe.

The Creamy Chocolate Coconut Whipped Cream

• Coconut Cream – Look for coconut cream and not coconut milk. This is available in cans and on the shelves at the grocery stores. I personally like to use the coconut cream for this recipe because it is extra thick and will stay thick when blended.
• Arrowroot – Arrowroot is to thicken the coconut cream. It needs the extra thickness and firmness to support the cherries.
• Real Maple Syrup – The maple syrup is to lightly sweeten the cream with hints of vanilla and caramel.
• Pure Vanilla Extract – Vanilla extract helps to enhance the flavors and add a touch of vanilla to the cream.
• Cocoa Powder – This can be optional, but the cocoa will add a deeper chocolate flavor to this dessert.
• Instant Espresso Powder – As with the cocoa powder, this is optional as well. The instant espresso enhances the cocoa and adds a touch of rich flavor to this dessert.

How to make this Vegan Cherry Chocolate Dessert

Prep for the coconut cream

Place the coconut cream cans into the refrigerator 1 to 2 days before making this dessert. This will help to settle and separate the cream from the liquid in the can.

Making the chocolate crust

Prepare a 9 x 9 baking dish by greasing it with coconut oil or a vegan margarine and set aside.

Preheat the oven to 350°F.

In a small mixing bowl, mix together flour, oil, cocoa, maple syrup, salt, vanilla, and brewed coffee.

Melt in the microwave, in a small bowl, the chocolate chips with a drizzle of avocado oil over the top.

Pour the melted chocolate chips over the dough and blend well.

Press the dough into the 9 x 9 baking dish.

Place the baking dish into the oven for 20 minutes and removed to completely cool.

Making the creamy chocolate coconut cream filling

After a day or two, open the cans of coconut cream and scoop out the cream that is on top of the liquid and place into a large mixing bowl of the free standing mixer.

Continue by adding arrowroot, maple syrup, vanilla, instant espresso powder, and cocoa powder to the bowl.

Blend on high until well combined.

Assembling the Vegan Chocolate Cherry Dessert

After the crust has cooled completely, pour the chocolate coconut cream over the crust.

Spread the cream evenly over the crust.

Next, open a can of cherry pie filling and evenly spread on top of the coconut cream.

Place the dessert into the refrigerator for a couple of hours or over night.

After the dessert has had time to firm, cut into squares and serve.

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