Vegan and Gluten Free Chocolate Covered Cherries
photo by Elanas Pantry
- Ready In:
8-12 chocolate covered cherries
- 10 ounces frozen cherries
- 1⁄2 cup agave nectar
- 1 tablespoon vanilla extract
- 1⁄8 teaspoon almond extract
- 1 tablespoon arrowroot
- 1 tablespoon water
- 1 cup dark chocolate, 73%
- In a medium saucepan heat cherries, agave, vanilla and almond extract to a simmer.
- Combine arrowroot and 1 tablespoon water in a small bowl to form a paste.
- Raise heat a bit and stir the arrowroot paste into the cherry mixture with a wooden spoon (or any large spoon).
- Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan.
- Remove cherry mixture from heat and set aside.
- Melt chocolate in a small saucepan over very low heat.
- Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds.
- Spoon one cherry (with some of the sauce) on top of the chocolate.
- Cover with another scant teaspoon of chocolate.
- Place in refrigerator to set, about 20-30 minutes.
- Remove from refrigerator, pop candy out of molds.
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RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.