I’m sort of obsessed with coconut based treats. I always have been. Bounty Bars and Cherry Ripes are two of my favourite chocolate bars. So having already tried my hand at a healthier version of the Bounty Bar I thought it was time to to tackle the cherry ripe.
So glad I did these are delicious! Far more subtle in their cherry flavour than the original as I have used fresh cherries instead of the candied variety. This also completely changes their colour from cherry red to more of a pinky purple… shouldn’t be a surprise seeing as an actual cherry is closer in colour to burgundy than ‘cherry red’. I love their subtle and fresh cherry flavour. If you want to intensify the flavour add a few tablespoons of dried cherries to the mix.
This recipe is similar to my 5 Ingredient Chocolate Coconut Bites there’s just a few changes to accommodate the addition of cherries. Both recipes are super simple and easy and have a delightfully short ingredient list. I’ve been slacking on my baking this month and simple things like this are all I feel like making. Next week I’m thinking my treat of choice is going to be frozen, because it’s January and I haven’t done a new icey pole recipe yet. I should be ashamed haha.
What are your go to treats at the moment?
Makes approximately 12-14 depending on size!
2 cups desiccated coconut + 1/2 cup
1 cup fresh cherries, pitted
1 Tbs chia seeds
1 tsp maple syrup (optional)
100g 70-85% dark chocolate
Place 2 cups of coconut in a food processor and process until it starts to become creamy but still has coconut texture, like the inside of a bounty, this will take a few minutes depending on your processor.
Next, add the cherries and maple and blend again. Add the extra 1/2 cup of desiccated coconut and chia seeds and blend to combine. If it’s looking too dry you can a Tbs of water at this stage.
Roll Mixture into walnut sized balls. Set in the freezer for about 5 minutes. You just want them to firm up a little. Once firm, remove the balls from the freezer.
Meanwhile, melt the chocolate in the microwave or over a double boiler (bring 1/2 a pot of water to the boil and place a bowl over it, not touching the water, and melt chocolate in this bowl) until just melted.
Drop your coconut and cherry balls into the melted chocolate, use two forks to coat them and to remove, then allow to set on a tray or parchment paper.
Keep refrigerated or frozen.