Summer is coming… And that only means one thing. Well it means a number of things but my favourite, is that it’s stone fruit season. So when I went to my local organic shop and saw some big juicy cherries staring at me, I couldn’t resist.
My FAVOURITE chocolate bar in the world is cherry ripe, but now I don’t eat them, because of the ridiculous amount of sugar and added nasties in them. So I’ve been wanting to try my hand at something like these for a while now.
They turned out better than I expected. Much much better. I can’t stop eating them.
I know for a fact I have some fellow cherry ripe lovers out there so I’ve written down the recipe for these little mouthfuls of goodness.
I hope you all love them as much as I do!
1 Cup Cherries (stalks and pits removed)
2 & 1/2 Cups Shredded coconut
3 Tbs Rice malt syrup
1 Tbs Coconut Paste
1/2 Tsp Vanilla bean paste
1 Tbs Dried sour cherries
3 Soft dates, chopped
2 Cups Cacao Butter, grated
4 Tbs Coconut sugar
1 Tbs Almond butter
5 Tbs Raw Cacao Powder
Putting it together:
For the cherry inside, Put all the ingredients into a food processor except the sour cherries and pulse together so it makes a sticky mixture. Then add the sour cherries and pulse a few times to slightly break them up but so there’s still some chunks . Pop this mixture into a baking paper lined square container. I’m not sure what the size of mine was but you want the mixture to be about 3cm high. Put it in the freezer for a few hours.
Once you’re ready to take the cherry mixture out of the freezer, get all your stuff prepared for the chocolate. You don’t want the cherry mixture to get too soft before covering it in chocolate.
For the chocolate, boil some water in a small saucepan on the stove, then turn it down to simmering. Put the cacao butter in a heat proof bowl and place it over the boiling water. Make sure no water gets in the cacao butter. Melt the butter and keep stirring till it’s almost all melted. Take the bowl off the saucepan and continue to stir till fully melted. Add the coconut sugar and almond butter straight away and mix with a fork until it’s semi dissolved. Then add the cacao powder and stir. The mixture will be a little gritty because of the almond butter.
Get the cherry mixture out of the fridge and with a sharp knife, cut into little squares or rectangles. Do this quickly as you don’t want the chocolate to start getting hard.
Dip the bites in the chocolate and cover them well. Then transfer to a tray lined with baking paper. Once all finished, pop in the fridge for 15 mins. They will then be all ready and set for you to devour ❤