Sour ‘Cherry-Ripe’ Bites

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Makes: approx 12

With Easter around the corner it’s time to share some of my chocolate treats!

I made these Sour ‘Cherry-Ripe’ Bites from scratch this morning after a refreshing dip in the ocean, which was preceded by a superbly relaxing yoga session.

I’ve already had two of these and they’re great. They are a little sour, with a subtle sweetness, moist and perfectly healthy. There is nothing in these that will give you the guilts.

Enjoy ! x

Tools

  • food processor

Ingredients

  • 1/2 cup sour cherries
  • 1 cup desiccated coconut
  • 4 tsp rice syrup
  • 2 tsp vanilla
  • 1 tbsp coconut oil
  • 50g cacao butter, melted
  • 2 tbsp raw cacao powder

Method

  1. In a food processor, whiz the sour cherries and desiccated coconut to a fine consistency.
  2. Add the rice syrup, vanilla and coconut oil and whiz until combined.
  3. In a separate bowl, combine the melted cacao butter with the raw cacao powder. (FYI you can melt the cacao butter like you would melt chocolate. Just put it in a double boiler for 1-2 mins, stirring with a wooden spoon).
  4. Add the cacao mixture to the balance of the ingredients in the food processor and whiz until well combined.
  5. In a baking tray lined with baking paper, spread and press the mixture down until its about 0.5cm high.
  6. Place in the freezer for 20 mins, or until firm.
  7. Once firm, cut into squares, or shapes using a biscuit cutter.

Storage

Store in a airtight container in your fridge for up to 2 weeks, or your freezer for up to 2 months.

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