In this case we used cherries, but you can easily replace them with seasonal fruit of your choice. There are good apricots, peaches, plums.
Cherry Chocolate Yogurt Cups [Vegan]
- 2 cups of natural soy yogurt
- 28 cherries
- 1/2 cup of dark chocolate
- 6 tablespoons of maple syrup
- 1 tablespoon of lemon juice
- 1/2 teaspoon of powdered bourbon vanilla
- 1/2 teaspoon of chopped organic lemon peel
- 1 bunch of mint
- 1 pinch of salt
- cocoa powder to taste
- pineapple sage (optional)
Mix the yogurt with a pinch of salt and the lemon juice. Put it in a colander covered with gauze or a clean cloth (washed without detergents) and leave it hanging over a larger container below.
Let it rest in the refrigerator for 1 day.
Eventually the yogurt will have lost all the serum and will become thick.
Pour the cherries, put them in a bowl and cut them in half, sprinkling them with a little lemon juice.
Remove the gauze and mix the yogurt with maple syrup, vanilla and lemon peel.
Chop the mint and chocolate and add them to the yoghurt (keeping little chocolate aside for serving).
Place the chopped chocolate previously kept on the bottom of the serving cups, add the yoghurt cream, the cherries and their liquid which they will have released in the marinade.
Let it rest in the refrigerator for at least 30 minutes.
Just before serving, sprinkle with cocoa and decorate with a whole cherry and a few mint leaves.