Cherry Ripe Balls

SweetDessertSummerPerfect for a picnicCherryDark chocolate
Written By Mikaela Young

Vegan, gluten-free, dairy-free, egg-free, oil free

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Makes approx. 20 balls

〰️

Vegan, gluten-free, dairy-free, egg-free, oil free 〰️ Makes approx. 20 balls 〰️

Did you know that the Cherry Ripe is Australia’s oldest chocolate bar? I’ve been dreaming of the classic cherry, coconut, and dark chocolate flavour combo for a while now. I’m quite chuffed with how these turned out! These cherry ripe balls have a sweet, coconutty, pink filling and are wrapped inside a crispy dark chocolate coating. They taste just like summer, any for my fellow Australians, like Christmas day. Enjoy these whenever cherry season is for you.

To see a video of how to make this dish, click here.

Neat rows of dark chocolate-covered cherry ripe balls are placed on a chopping board lined with baking paper. Cashews and desiccated coconut are scattered around the chopping board.

INGREDIENTS

  • 1 1/2 cups raw cashews

  • 1 1/2 cups desiccated coconut

  • 1 cup fresh cherries, pitted, stems removed, and halved

  • 2 tablespoons maple syrup

  • 3 tablespoons coconut flour

  • 1/4 teaspoon pure vanilla extract

  • 1/4 teaspoon sea salt

  • 180 grams dark chocolate, broken into squares

METHOD

  1. Line a chopping board or baking tray with baking paper. Soak the cashews in boiling water for 10 minutes. Drain the cashews and add all of the ingredients except the chocolate to the food processor. Blitz for around 30 seconds, until the mixture comes together.

    1 1/2 cups raw cashews

    1 1/2 cups desiccated coconut

    1 cup fresh cherries, pitted, stems removed, and halved

    2 tablespoons maple syrup

    3 tablespoons coconut flour

    1/4 teaspoon pure vanilla extract

    1/4 teaspoon sea salt

  2. Remove the blades of the processor (carefully!). Use your hands to roll the mixture into balls and place on the lined chopping board or baking tray. Place in the fridge for around 20-30 minutes. The balls will have firmed but will still be slightly soft.

  3. Put the chocolate in a saucepan and melt over low-medium heat, stirring often. Remove from the heat and use a spoon to coat each ball evenly in chocolate. Place back on the chopping board and return to the fridge for a further 20-30 minutes, until the chocolate has formed a crisp outer shell. Keep in the fridge until ready to serve. Enjoy!

    180 g dark chocolate, broken into squares

Mikaela Young
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