Cherry Bakewell Chocolate Ganache Cookie Cups (Vegan No-Bake)

These no-bake, gluten-free and vegan Cherry Bakewell Chocolate Ganache Cookie Cups are fudgy, melt-in-the middle and are easy to make. They have a chocolate chip cookie dough cup filled with cherry jam and rich chocolate ganache.

I love all things chocolate ganache, whether that is in the form of a tart, cheesecake or little cups like these. They also combine my love for all things cookie dough and the new cherry Bakewell chocolate bar from Divine which is amazing and tastes just like you’d image. These cups are rich, fudgy and indulgent but made with healthier, wholesome and plant-based ingredients, without any baking needed. They also have a hidden cherry jam middle which works so well with the chocolate ganache.

A few Cherry Bakewell Chocolate Ganache Cookie Cups
Cherry Bakewell Ganache Cookie Cups

Why will I love these cups?

These chocolate cups are amazing:

  • Rich, fudgy and melt-in-the-mouth
  • Fruity, almond-y and chocolatey
  • Taste like Cherry Bakewell tart in chocolatey form
  • A cross between cookie, ganache, truffles and cherry tart
  • Requires no baking
  • Naturally plant-based, egg-free and dairy-free
  • Gluten-free with nut-free options
  • Quick to make in a few steps
  • Great to make ahead of time
  • They last well in the fridge
  • Ideal for desserts or snacks
  • Crowd-pleaser
  • Extra ganache makes delicious truffles

If you already love the sound of these cups, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the cookie cups:

  • Almond or cashew butter: these are best for the Cherry Bakewell and cookie dough flavours and make sure they are runny and smooth. You can also use tahini, sunflower seed butter or peanut butter, too.
  • Maple syrup: for the stickiness to hold the cups together and make them taste like cookies. You can use agave syrup, too.
  • Coconut oil: this helps to hold the base together, soft enough to bite into but firm enough to hold shape.
  • Vanilla and almond extract: for flavour.
  • Oat flour: make your own oat flour by blending oats to a fine flour. This means the cookie dough is safe to eat raw or without heating the flour first.
  • Ground almonds or almond flour: this is great for adding the nutty, sweet and almond-y flavour that is associated with Cherry Bakewell.
  • Coconut flour: this helps to absorb extra moisture and holds the cookie dough together.
  • Salt: for flavour.
  • Dark chocolate: chop this really small to make a chocolate chip/chunk cookie dough.

For the filling:

  • Cherry jam: for the gooey middle.
  • Dark chocolate: I use the Cherry Bakewell chocolate bar from divine which is packed with cherries and almonds and is perfect for these cups. Chop the chocolate small to make the ganache filling.
  • Coconut cream: this is the solid part from a tin of chilled full-fat coconut milk and is perfect for creating a luscious ganache.
  • Maple syrup: for added sweetness and texture.

To serve I like to add on some whipped coconut cream or coconut yoghurt, fresh cherries, and more chocolate.

Are these gluten-free and nut-free?

These are naturally gluten-free, just check that your oats are certified gluten-free. To make these nut-free, swap the almond/cashew butter for tahini or sunflower seed butter, the ground almonds for more oat flour and check that your chocolate does not contain any nuts. Also leave out the almond extract.

How do I make them?

These are ready in a few steps:

  • Stir together all the wet ingredients for the cookie dough: until combined.
  • Add in the dry ingredients: and fold in the chocolate chunks.
  • Divide the dough between 8 cupcake holes: and press into cup shapes. Chill while you move on.
  • Chop the chocolate small and pour over the hot coconut cream: and allow to sit for 5 minutes before whisking the ganache together.
  • Fill the cups with jam and top with the ganache: and set in the fridge.
  • Remove from the cases and decorate with cream and cherries: and enjoy.

What do I do with leftover ganache?

You may have some leftover ganache filling, and it’s great for making truffles:

  • Pour the ganache into a shallow dish: and chill in the fridge until form.
  • Scoop balls out of the set ganache: and roll into truffles.
  • Roll in cocoa powder: and enjoy as truffles.

How long will they last?

These cups will keep for 1 week in the fridge, or 1 month in the freezer, in a sealed container. Allow to defrost before eating and then decorate with the cream.

One Cherry Bakewell Chocolate Ganache Cookie Cup on a plate
Cherry Bakewell Chocolate Ganache Cookie Cups

What else can I make?

For more chocolate no-bake ideas:

Two Cherry Bakewell Chocolate Ganache Cookie Cups

Cherry Bakewell Chocolate Ganache Cookie Cups (Vegan No-Bake)

Yield: 8
Prep Time: 20 minutes
Additional Time: 6 minutes
Total Time: 26 minutes

These no-bake, gluten-free and vegan Cherry Bakewell Chocolate Ganache Cookie Cups are fudgy, melt-in-the middle and are easy to make. They have a chocolate chip cookie dough cup filled with cherry jam and rich chocolate ganache.


For the Cookie Cups:

  • 120g smooth almond or cashew butter
  • 60ml maple syrup
  • 2 tbsp melted coconut oil
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 125g oat flour
  • 50g ground almonds
  • 1 tbsp coconut flour
  • A pinch of salt
  • 40g dark chocolate, chopped small

For the Filling:

  • 8 tsp cherry jam
  • 100g dark chocolate, chopped very small
  • 150g coconut cream (from one tin of full-fat coconut milk)
  • 1 tbsp maple syrup

To Serve:

  • Whipped coconut or dairy-free cream or thick yoghurt
  • Extra dark chocolate, chopped
  • Fresh cherries


  1. The day before: chill the tin of coconut milk for the filling. Have a silicone cupcake/muffin mould, or line a metal tray with cases.
  2. For the cookie dough: mix together the almond butter, maple syrup, coconut oil, vanilla and almond essence until smooth. Now add in the oat flour, ground almonds, coconut flour and salt and stir to a sticky dough. Fold in the chocolate.
  3. Divide the mix into 8 pieces, roll into balls and place inside the muffin holes/cases. Press down and shape into cups. Chill in the fridge while you make the filling.
  4. Add the chopped chocolate into a bowl. Scoop the solid cream part from the tin of coconut milk and warm up until just melted (in a saucepan or the microwave) and before it bubbles. Pour this over the chocolate and leave for 5 minutes. Now add in the maple syrup and whisk until glossy.
  5. Remove the cups from the fridge and place a spoon of jam in each cup. Now pour over the ganache to the top of the cookie dough cups and return to the fridge for 2 hours or overnight, until set firm. Pour any leftover ganache into a shallow dish and put in the fridge to set into truffles.
  6. When ready to serve: remove the cups from the trays and pipe or spoon over the cream. Add on a cherry and some extra chocolate and enjoy straight away. Keep leftovers in the fridge for 1 week or in the freezer for 1 month (allow them to defrost before eating).
  7. To make truffles: once the ganache has set, use a spoon to scoop some of the mix and work quickly to shape into balls. Roll in a shallow bowl of cocoa powder and repeat to use up all the ganache. These will keep for 1 week in a sealed container in the fridge.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Cherry Bakewell Chocolate Ganache Cookie Cups so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With ganache cup love x

p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.

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