Chocolate-cherry mini-crumble-pies with peanuts

Name: Chocolate-cherry mini-crumble-pies with peanuts
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 2 TABLESPOONS + 150 g sugar; 1 TABLESPOON Pudding powder "Vanilla Flavor"; 100 g Dark chocolate; 275 g Flour; 2 TABLESPOONS Cocoa powder; 100 g Peanut cream; 100 g vegan margarine; 60 g roasted salted peanut kernels; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
2 TABLESPOONS + 150 g sugar
1 TABLESPOON Pudding powder "Vanilla Flavor"
100 g Dark chocolate
275 g Flour
2 TABLESPOONS Cocoa powder
100 g Peanut cream
100 g vegan margarine
60 g roasted salted peanut kernels
baking paper

Directions

1
Pour the cherries into a sieve and collect the juice. Measure 100 ml cherry juice. Boil up 2 tablespoons of sugar, cherry juice, to 2 tablespoons. Stir the remaining 2 tbsp. juice and vanilla custard powder until smooth and bind the juice with it.
2
Add the cherries, fold in and allow to cool.
3
Chopping chocolate. Knead the flour, 150 g sugar, cocoa, approx. 2/3 of the chocolate, peanut cream and margarine into crumbles. Cut baking paper into 12 squares of approx. 12 x 12 cm. Line the hollows of a muffin tray with the baking paper.
4
Spread about half of the crumbles in the bowls, press lightly, pressing one bowl at a time. Spread cherries in it. Coarsely chop the peanuts. Knead the remaining crumbles and peanuts and spread on the muffins.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Sprinkle the muffins with the remaining chocolate, allow to cool and remove from the trays.