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
- food processor
- 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
- In a food processor, whiz the sour cherries and desiccated coconut to a fine consistency.
- Add the rice syrup, vanilla and coconut oil and whiz until combined.
- 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).
- Add the cacao mixture to the balance of the ingredients in the food processor and whiz until well combined.
- In a baking tray lined with baking paper, spread and press the mixture down until its about 0.5cm high.
- Place in the freezer for 20 mins, or until firm.
- Once firm, cut into squares, or shapes using a biscuit cutter.
Store in a airtight container in your fridge for up to 2 weeks, or your freezer for up to 2 months.